Black olives in oil · 220 g

Ripe olives, picked black off the tree rather than blackened afterwards: olives sold black mid-season are usually green ones oxidised with air and iron salts, and they do not taste the same. They are dry-salt cured in layers, giving up water and bitterness over several weeks. Then they are rinsed and kept in olive oil. Wrinkled, soft, with a concentrated flavour nothing like a green olive. For salads, flatbreads, meat stews and cheese boards.