THURSDAY APPOINTMENT WITH A TUTORIAL OR RECIPE (YOU CHOOSE 🤣) CLEASSICO, CRUSHED GREEN OLIVES AND CALABRIAN CODNITE
This mode is useful both to consume them immediately after processing for about 10 days, and possibly to be preserved in brine (in this case 5 days of processing before putting them into jars)
Keep in mind that the procedure in water, which I will explain later, is the same for a different subsequent use (to be preserved or consumed immediately); the difference is simply the length of days they have to stay in the water to soften

Now I describe how to proceed:
Buy some fresh olives first and wash them well
Then get yourself a large jar and a round plastic net
Now, with a stone or even a meat grinder, let's start breaking the olives one by one and deprive them of the stone ... at the same time, in the jar that we will have filled with water, put the olives without stones
Let's fill it all with our olives
We are ready now to start softening, simply by placing the plastic net above the olives in the jar (it is essential to keep the olives immersed, essential)
Now we can put the jar with the olives aside for 24 hours
Now just change the water and squeeze the olives every 24 hours for 10 days
After about 10 days, you can season with wild fennel, garlic and chilli ... thus spoiling the olives immediately afterwards

If you want to pot them and keep them for longer, it is enough, first of all, storage in water will be enough for 5 days (always changing the water every 24 hours) ... then you can put them in jars by storing them in jars in brine and lemon (which will help to keep them better)

PS: even making them with 10 days in water mode, you can possibly put them and store them with oil in jars in a cool and dry place
However, always perfect to enjoy as an aperitif or appetizer


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Here's what it takes
Ingredients:
1kg of olives
50g of salt
chilli, wild fennel and garlic to taste