In traditional agriculture nothing was wasted. Families optimised the resources available in the mountains and the fields by combining, adapting, improvising and improving upon them.
There are a multitude of varieties of traditional dressings that include edible wild and cultivated plants sourced from the mountains and the land. In this way people enhance the olives adding a dash of flavours and colours that allow them to taste their own land and express their link with it. Doing this we receive a series of stimulus that transforms the experience of the food.