In Italy, this dish is served as an antipasto and it is typical in Sicily. It is a lot of work, but it is a healthy and very delicious recipe. It can last in the fridge for various days and it is ideal when accompanied with a barbeque.

Preparation

1 – Put on an apron and gloves, because the olives splash and stain.

2 – With a kitchen pounder (looks like a hammer with a square textured head), pound the fresh green olives (with one hit to open each one) and remove the pit. Then place the olives in a pot with very cold water and 2 or 3 handfuls of rock salt.

3 – Every day, for a week, change the water and rock salt, until the olives sweeten.

4 – During the last water change, rinse the olives with cold water, squeeze the olives and add vinegar. After half an hour, strain them and dice the chives and celery (both previously cleaned and rinsed).

5 – Add a little salt, ground chili pepper, oregano and a small quantity of oil.

6 – Mix well and serve, or save in the refrigerator (in a sealed glass jar or in a hermetic plastic container). If saving, only do so for a week or 10 days, no longer.Because only salt is used in this preparation, it is a very healthy dish. It can be accompanied with small toasts (canapés with tomato, diced onion and olive oil.

Preparation of the Canapés

1 – Toast small, thin slices of bread

2 – Cut the tomatoes in thin slices. Dice the onions in tiny pieces. If desired, the onions can be slightly sautéed before serving.

3 – On the toast, place a slice of tomato, then a teaspoon of diced onion, then place a few drops of olive oil and a pinch of oregano.

4 – Add a bit of salt, pepper and a small leaf of fresh basil, then serve.

Ingredients (makes 5 or 6 servings)

- 2 kg. Fresh olives (or the desired amount)
- Rock salt
- Diced garlic
- 4 chives
- Sweet ground chili pepper
- Oregano
- 1 large cup vinegar
- 1 celery heart
- Olive oil