Buon Giorno e Buon Viaggio

Buon Giorno e Buon Viaggio fellow readers!

This blog was created for the purpose of adding information I'm learning for my trip to Italy. I'm extremely excited that I'm going and even more, to share my experience with you all. My blog is entitled il dolce far niente e tutto. It means the art of doing nothing and everything. Hope you're up for it :)

As my greeting says: Buon Giorno (Good Day) e Buon Viaggio (Good Journey)!












Wednesday, January 26, 2011

Fresh Water


Method: In nature it is the same as the Brine Curing method, only no salt is added. Also the fresh water is changed daily. The process takes approximately 1 month, but possibly because of the lack of salt, the store for shorter periods of time.
Taste/Flavor: Because no salt is added, the olives would retain more of their natural flavor after the curing process is complete.
Region: This practice curing is performed mostly in the south of France.

Sources: All information can be found by clicking on the title.
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