“Celline” black olives in brine

They are black olives typical of our area and are completely
picked in November through hand-harvesting. Farmers bring
the olives in our farm where they are washed, selected
according to the size and put into water and salt for about 6
months in order to neutralize their bitter taste. We still use this
ancient method. After this, olives are reselected by hand and
simply put in water and salt.
Our farmers call them “le mature” (the full-grown). They have
a unique taste and are very appetizing. We use them to dress
wild chicories or delicious dishes of meat. When they meet
bread they become “puccia” (little round bread with black
olives: a specialty of Salento). Absolutely insuperable. Try
them!