A typical Sicilian recipe also includes an alternative use of black olives: they are rinsed under water
current and left to dry. Then they are arranged in layers in a colander with plenty of coarse salt
between one layer and another and pricked with a fork to aid salting. Stir every day,
until those characteristic wrinkles appear in the olives and they take on the right degree of
sweetness, at that point, in a bowl, flavor them with oil, garlic, salt, pepper and oregano. Fix them
in a pan and bake them for about 15 minutes: after taking them out of the oven, let them cool before serving them
as a tasty appetizer.