To salt, pickling and preserve olives, all you need to do is:
· Rinse the green or black olives with water beforehand (do not mix them)
· Clean some glass jars that seal tightly (for example, jars that previously contained chickpeas, lentils, gherkins, etc.)
· Mix one litre of water (preferably chlorine-free) with about 100 g of salt for green olives, and about 80 g of salt for black olives, as they are riper.
· Fill the jars with the olives, a crushed clove of garlic and a little fresh fennel; top up the jars with the salted water, cover with a few lemon leaves to prevent the olives from being exposed to the air, and seal the jars tightly so that the salted water does not leak out or evaporate.
· Store for at least 3 months in a dark place, away from heat and direct sunlight, before eating and enjoying them.
Enjoy your olives !!!
