Easy, quick, and recipe. How to make fresh olives in brine.
With simple and effective hygienic tips to prevent mold.
Every year, when autumn arrives, the new olives are harvested as my father and grandfather did before me. Almost everything that is collected is used for domestic oil. But we reserve a small part to prepare olives in brine, pickled olives, and crushed olives, which will then be enjoyed for most of the year in salads and homemade dishes.

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Ingredients needed to cure fresh olives in brine.
2kg of green or black olives
200g coarse salt
2 liters of water
200ml olive oil
200ml of white vinegar
fresh garlic, wild fennel, bay leaves.

This is an easy recipe to make,
and the amount of olives is up to you.
The process is the same for one kilo or for ten kilos.
simply increase or decrease the ingredients
of the recipe based on the total weight of the olives.

Method:
Wash the olives well and leave them to
soak in a container filled with water for
about 2 weeks, taking care to change it once a day.
After two weeks, prepare the brine, boil 2 liters of water and add 200g of salt
When the water has reached the boiling point, turn off the stove and let it cool down.
Drain the olives and place them in sterilized glass jars
add garlic, wild fennel and bay leaves.
(TO AVOID MOLD), also add 200 ml of white vinegar,
and 200 ml of olive oil,
top them with the already prepared brine,
apply lids and store jars in a cool, dry, dark place.
Wait about 3 months before consuming them.

***The fundamental rules to adopt to avoid
botulinum toxin and/or molds are:
Wash hands, equipment and raw materials thoroughly.
use vinegar with a volume of 10%
use olive oil with a volume of 10%
Use large pots
Avoid filling jars to the top
Before use, check that the jars are intact
and that there are no liquid leaks.
Check that the vacuum has been carried out correctly
The preserve must not have bubbles,
unnatural colors and unpleasant odors.
Always store in a dry, cool and away from the light places.