Bruised Green Olives

Preparation:

Preparation: With a stone, the flat ones found in the gravel, crush the olives, remove the pits, put the pulp in cold water for a few days, changing it at least once a day. When they have become sweet, but without completely losing their bitterness, drain them well, season them with virgin olive oil, finely chopped hot red peppers, chopped garlic and fennel seeds. Put them in a vase, press them lightly, perhaps cover them with oil and keep them in a cool place.