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- 1 kg thick black olives (called throumpes)
- 3/4 kg thick salt
Rinse the olives very well and let them drain in a strainer for 2-3 days.
Place in a deep clay pot layers of salt and olives (one layer of salt follows one layer of olives and so on). Cover them with
a towel and let them covered for 1-2 months. If they have sweetened place them in clean cold water where they can be
preserved for a long time (up to 2 years). Whenever you want to eat some of them, take them out from water and wash them
well. Use them in greek salad, serve them as an appetizer with ouzo or just eat them plain.