Olives in brine (2)
Instructions
Choose the best olives, perfectly healthy and let them soak for two days running water.
Put then in a pickle in the proportion of three parts salt and seven parts water, inframezzandole with inflorescences of wild fennel (or crushed fennel seeds), sliced garlic and shredded chilies.
Will be ready after about three months.
You can also remove from the brine when they are sweets and put them in olive oil with fennel, garlic, chilli and chopped orange yellow Peel.
