*2.4.1. "Strinate" olives*

In Marche region (areas near Ascoli Piceno and Macerata) black olives from *Leccino*, *Raggiola*, *Raggia*, *Piantone di Falerone* and *Lea* cvs. are stored in a jute bag after being combined with coarse salt. The bag, tied with a string, is hang outdoors sheltered from the rain and in a very cold place, taking care to mix the olives twice daily to prevent formation of mold and to promote a better distribution of salt. Under the bag a basin is placed to collect the vegetation water produced by the olives. The low winter temperatures favor the loss of bitter taste and cause dehydration of the olives, which assume a shriveled appearance. After 20-40 days, they are placed in glass containers for storage and with the addition of all the ingredients already described above for the preparation of dry-salted olives. The product thus obtained is called *strinate* olives from dialectal word that means "dead of cold".
