Ingredients

OLIVES
1 kg
CASCADE
1 liter
SALT
100g
LOUR LEAVES
flavor

Pickled olives are an ideal jam to make in autumn and to keep in the pantry all year round. Brine is a concentrated solution of water and salt, more precisely 80-100 g of salt per liter of water, which not only preserves the olives for several months, but also makes them tasty and tasty by depriving them of the typical bitter aftertaste that they just have harvest.
To prepare them you must first soak them for 20 days in cold water, covered and with a weight on top (taking care to change the liquid every day); then just bring the water with the salt to the boil in a saucepan, transfer the well-rinsed olives into sterilized glass jars, slowly pour in the cold brine until they are completely covered, and close everything well.