Black olives in brine

Choose ripe olives, wash them under running water, pungetele with a needle or incidetele with a knife and let them soak for 4 days in cold water because they lose the bitter taste-you care to renew it frequently or place the container with the olives under the tap where you scroll continuously a drizzle of water.

Drain the olives and place them in a large pot, alternating layers of salt; Let it sit for 24 hours and then add water in proportion of 1 liter/1000 g of olives.

Let it sit for a month and a half and only then you can travasarle in small vessels, taking care to add a brine (salt 20 g per litre) previously boiled and cooled.

Remove with a skimmer any foam that forms on the surface of the brine.