Wild Dopia Katuletta Olives

• Wild Dopia Katuletta Olives
• 2 lemons
• Olive oil
• 3 tomatoes
• Salt to taste

• Soak the olives in water for 10 days.
• After 10 days, drain the olives into a linen sack and salt the olives for 20 days.
• After the 20 days, add squeezed lemons and savory herbs for 2 days.
• Wash the olives in cold water and cover them with olive oil.
• Store in a container out of the light and cool.

Sauce

• Grate fresh tomatoes into a pan.
• Add a little salt and a pinch of sugar.
• Cook the tomatoes down and add the olives
• Cook until the moisture is cooked out..
• Season with savory.