To make the olives in brine people use green or partially turning color olivesof the varieties Frantoio or Leccino, easily available throughout the Province of Lucca. The olives are picked and choosed by hand in order not to degradethe pulp, the healthy ones are put in water to remove the bitter taste. Is thenprepared a brine in which the salt is about 10% of the solution; olives and brine are placed in one jar and let sit for a few months, after which they arepacked in glass jars. Some recipes include the addition of clove, lemon, cinnamon. The period of preparation is generally November and than they are maintained throughout the year. Olives in brin are used for appetizers andaperitivs, as a garnish for other dishes and stews of meat.
Vin et Huile d’olive