Tag: Salted

Salted olives: grandma's recipe – Italian Cuisine

Salted olives: grandma's recipe

Salted olives are a very easy recipe to prepare, but to make it you need fresh olives, available only in the harvest season

There is probably no easier recipe than this because to make the olives undergo you will only need fresh olives and coarse salt.

Freshly picked olives

To prepare salted olives, however, it is necessary to have a good quantity of freshly harvested black olives available, which is why this recipe can only be prepared in the harvesting season.
This method of preserving olives will allow you to enjoy these delicious fruits in many dishes because they are perfect for flavoring salads, first and second courses, but they are also tasty and super nutritious snacks.

Green and black olives

Perhaps not everyone knows that black olives are in fact the evolution of green olives matured for a longer period, respecting nature, climate and cultivation.
The prolonged time on the plant softens the fruit and also makes it darker in color, but in fact it is always green olives that turn black.

The recipe for salted olives


Fresh black olives
coarse salt


First of all wash the olives very well and deprive them of twigs and leaves. Discard the damaged, dented or soft ones and select only the best ones.
Place them in a colander and then pat them with a cloth to dry them.

Take sterilized and airtight glass jars and prepare a first light layer of salt.
Follow with a layer of olives and another layer of salt.
Continue until the jar is filled, but leave some space because the olives must be able to be mixed inside by shaking the jar.

Close tightly and move the jar from time to time, in this way the salt will release the vegetation water of the olives which will become sweeter.
The olives will be ready after about 15 days.
Once the olives are sweet, remove the excess salt and dry them.
Transfer them to a glass jar and season with extra virgin olive oil and aromatic herbs if you like, or with garlic cloves.
The jars must be closed hermetically and stored in the refrigerator. The olives must always remain covered by the oil.

How to use salted olives

First make sure they are sweet enough, then follow all the steps in our recipe.
Then pit them and add them in a simple mixed green salad, or on a bruschetta with oil and tomato, on pizza, on pasta with sauce or in a second course with meat or fish.
In short, use this ingredient as you would use all olives in general.
You can also make us a paté to spread on croutons. Just blend the pitted olives with a little extra virgin olive oil.

Scroll the gallery above to learn more about salted olives!

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Fried salted donuts stuffed with cooked ham and scamorza cheese – Italian Cuisine


Fried salted donuts stuffed with cooked ham and scamorza cheese, the preparation

1. United the flours in a planetary mixer and dissolve the yeast in a little warm water; add also the sugar and start kneading by adding the remaining water flush.

2. As soon as the dough has absorbed all the water, add the salt, soft butter and egg. Knead the dough for 10 minutes.

3. Once ready, put a rise for 2 hours covering with kitchen cling film.

4. Subsequently roll out the dough with the help of a rolling pin. With a bowl of pasta obtained 7-8 cm circles in diameter in even number.

5. Stuff the donuts: With the help of a brush, put a little egg yolk, then in the center the cooked ham and the previously cut smoked cheese. Then cover with the other discs e seal the edges well. Place them on a baking sheet covered with parchment paper and leave them rise for 30 minutes.

6. Put a heat the oil which must be hot but not boiling otherwise they will not cook inside but only outside. Fry until the donuts are browned on both sides over low heat. Drain them from excess oil and let them cool for 5 minutes, then add salt.

Recipe by Chef Stefano Grandi. If you want to find out something about him and the video recipes he has prepared for us click here. In the coming days the new video recipes.


Posted on 12/10/2021


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Salted "Cheese Persimmon" Recipe – Italian Cuisine – Italian Cuisine

  • 250 g ricotta
  • 240 g fresh goat cheese
  • 160 g 00 flour
  • 90 g butter
  • 60 g fresh cream
  • 30 g almond flour
  • 30 g Parmigiano Reggiano Dop
  • 2 persimmon Loto di Romagna
  • a persimmon Vanilla
  • an egg
  • chives
  • lemon
  • fresh chilli
  • gelatin
  • salt

For the salted "persimmon cheese" recipe, dip the 00 flour, almond flour, Parmesan cheese and a pinch of salt with the butter with your fingers, until you get a sandy mixture; mix it with the egg; cover the dough and put it to rest in the refrigerator for 1 hour.
Then roll it out on a sheet of lightly floured baking paper to cm thick; cut out a disc (diameter 18 cm) and bake it at 180 ° C in ventilated mode for 25-26 minutes. Place the disc in a hinged mold of the same diameter.
For the cream cheese: Heat the cream and melt a sheet of food gelatin in it, previously soaked in water and squeezed; add the goat cheese and ricotta, stirring for 1-2 minutes, then season with 2 tablespoons of chopped chives and half a chilli pepper cut into slices. Spread the cream cheese on the Parmesan shortcrust pastry and let it cool in the refrigerator for about 15 minutes.
For the covering: Peel the Loto di Romagna persimmons and blend them with an immersion blender by combining the juice of half a lemon and 2 sheets of food gelatin, previously soaked in water and squeezed.
Wash the vanilla persimmon well and cut into thin horizontal slices. Spread the persimmon jelly on the cream cheese and place back in the refrigerator for at least 3 hours. Complete the «cheese cachi with the vanilla persimmon slices, decorated as desired with thyme sprigs and serve.

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