Black Olives With Pesto

Preparation:

Preparation: Dry the well-ripened (and therefore black) olives by placing them in the sun for two or three days or near a heat source. You can also pass them in the oven but making sure they don't dry out too much. As soon as they begin to wrinkle they are ready. Then blanch them in hot water or by immersing them in it for a few seconds or by pouring boiling water over the olives. Let them dry well by placing them on a table with a tablecloth. Prepare a pesto of garlic, fennel, pepper and coarse salt in the mortar. As soon as the olives are completely dry, put them in a glass or earthenware container after having stirred them in the prepared pesto. When they are in the jar, add a little more pesto and a few drops of oil.