Green olives
Instructions
Put the olives in a solution to 2 per thousand of caustic soda in water (2 g of sodium per liter of solution), and leave for 10 days.
After this period, rinse well (unless you want to poison someone), and dry them, then put them in airtight jars with, for each kilo of olives, 50-100 g (depending on your taste) of salt, lemon slices, some bay leaf and fennel seeds.
Leave to stand for one month, stirring every day.
When they are ready, discard the herbs, olives, dry, grease lightly with oil (olive oil, of course) and put them in jars.
Ingredients and dosing for 4 persons
- Green olives
- Caustic soda
- 100 g of salt
- 1 lemon (sliced)
- Some leaves of laurel
- Fennel seeds
- Olive oil