Olive Al Forno


5 lbs. black olives
1/4 tsp. salt
1 tsp. peperoncino
2 tsp. oregano
3 cups olive oil

How to make the Baked Black Olives:

Make two or three small cuts in the olives’ pulp. Soak them in cold water for a week, changing the water three times a day.

Drain, let dry and cover the olive with salt. Bake at 225°F until wrinkled.

When cool, put into a Mason jar with peperoncino and oregano, then cover completely with oil and save for later use.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at enricomassetti@msn.com.