Recipe Olives in brine

• First of all, begin preparing the olives: put them with the stones in a tank of cold water and leave to soak for at least two weeks, changing the water every day.
• Drain them, dry them in a clean cloth and place them in the Le Perfect jars.
• Boil 3 liters of water with 300 g of salt and add to this culinary preparation according to your taste a few cloves, coriander seeds, thyme, bay leaves, fennel…
• Leave to cool and cover the green olives with this brine.
• Close and store away from light. Wait 2 months.

Before consuming your canned olives in brine, rinse them under running water.

Guaranteed success as an aperitif or salad.

NB: you can make broken olives. crush them slightly first (step 1).