Lucca Style Roasted Olives

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I wish I could express the same enthusiasm shown by the other reviewers, but this recipe was followed exactly, and the end-product was just much too salty. I will try it again with double the zest and sweet juice, to try to avoid some of the overpowering salt taste. Sorry, Mr. Chiarello, this is the first review I have posted for you that is not a 5-star! Keep up the good work, judy

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Bravo Michael,
This recipe is HOME. I mean this is Old World at it's best. The blend of Olives, Oranges, Thyme, and other Spices is by far second to none. This is the third time that I am making this dish. This time I am going to add a bit of flare to it by using an Orange Liquor. My advice to everyone that reads this. GO back Home and enjoy the flavors of the Old World.
Jerry B.
Staten Island

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Michael, thank you for bringing back the lost 'art' of
traditional Italian cooking & recipes!!! Like making
ricotta cheese; mozzarella; roasting peppers/tomatoes,
etc, etc; & marinating, roasting - etc -- olives!!!
Mia nonna taught me how to do all of these & even
making mascarpone cheese! (Gosh, I even make my own
tofu! People say to me, "It's just easier to go out &
buy it!" The thing is it's history, it's culture, it's
art (& science & it's fun!!!! And, being of Italian
descent AND being a mom & a grandmother myself - it's
about love & tradition! Thank you for making public
your delicious 'Salsa di Parmigiano'! From your recipe,
I created 3 variations & am working on my 4th. Again,
thank you Michael!!!!