Farro with Olives and Olive Oil
Featured in The Tuscan Olive Harvest
1 cup dry farro
½ lb Cerignola olives
3 T Tuscan olive oil from this year's harvest
2 T almonds
1 T capers
In a sieve, rinse the farro well, and let it soak for half an hour.
Bring a large pot of water to a boil.
Boil the farro for about ½ an hour until it is soft.
Meanwhile, slice the olives around the pit, and then into thin strips.
Drain the farro of the cooking water.
Mix it into a bowl with the olive oil, and then stir in the sliced olives, almonds, and capers.
