Recipe Olives in brine

1. First of all, start preparing the olives (black or green): put them with the pits in a tub of cold water and leave to soak for at least two weeks, changing the water every day.
2. Drain them, dry them in a clean cloth and place them in the Le Parfait jars.
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, etc.
4. Leave to cool and cover the green olives with this brine.
5. Close and store away from light. Wait 2 months.

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

Guaranteed success as an aperitif or in a salad.

NB: you can make broken olives. Crush them lightly first (step 1).