Rabbit with olives

Preparation:

Preparation: Put the olives in a flask (or in a bottle) with coarse salt; every morning drain the water that the salt has extracted from the olives; if the salt drops too much, put it back. When the olives have become all wrinkled but are not yet too hard, it is the right time to eat them. You can add chilli (in small pieces) and/or garlic (in wedges) and/or rosemary. Once the olives are 'obtained', add them to the rabbit, red wine (Chianti) and olive oil and cook.