Wallowe olives

1. Above all, undertake the preparation of olives (black or green): put them with the cores in a cold water tank and allow to soak at least two weeks by changing the water every day.
2. Drain, dry them in a clean cloth and arrange them in the jars Le Parfait.
3. 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 ...
4. Let cool and cover the green olives with this brine.
5. Close and keep out of light. Wait 2 months.

Before consuming your preserve of brine olives, rinse them with running water.

Guaranteed success as an aperitif or in salad.

NB: You can make broken olives. Mash them slightly before (step 1).