Black olives in brine

Preparation:

Preparation: Choose well-ripened olives, wash them in running water, prick them with a needle or cut them with a knife and leave them to soak for 4 days in cold water so that they lose their bitter taste - you will take care to renew it frequently or to place the container with the olives under the tap from which you will let a trickle of water flow uninterruptedly. Drain the olives and arrange them in a large jar alternating them with layers of salt; let it rest for 24 hours and then add water in the ratio of 1 liter / 1000 g of olives. Let them rest for a month and a half and only then can you transfer them into small jars, taking care to add a previously boiled and cooled brine (20 g of salt per litre). Remove any foam that forms on the surface of the brine with a slotted spoon.