Português 
English (UK) 
Description: The green, fleshy olives are treated with salt for several months, becoming wrinkled (dehydrated) and dark. It is presented in clay pots, bee tenements or wicker baskets.
Region: Algarve.
Particularity: Blackened and wrinkled olives due to curing and preservation by salt.
History: It is an ancestral way of preparing olives that, over the cen-turies, has been maintained. It is not, however, possible to date its antiquity correctly.
Use: Accompanies main meals and is served as a snack.
Know-how: The olives are harvested very ripe in the months of October/November. It is placed in clay pots, bee tenements or wicker baskets, in alternating layers of olive and salt. They remain like this for one or two months, at which point they can start to be consumed. They are then scalded, or simply soaked in water, to desalt to taste. When they are consumed, they are seasoned with a drizzle of olive oil, a little vinegar, parsley, crushed or finely chopped garlic and paprika.
Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001
