The preservation method is simple: First the olives are blanched in hot water. Then moisture and bitter components are drained from the fruit with sea salt, and finally the fruit is dried – in the early days by use of charcoal fires, now in special drying ovens, called “essiccatori” (dehydrators).
Contrary to popular belief, Mexican hooch isn’t all about fruity beer, worms, and margaritas. Not that there’d be anything wrong if it were. I’ve spent whole weekends living off of nothing but those three things, and aside from a recurring facial tic and a few flashbacks, I’m fine.