Green olives

Preparation:

Preparation: Soak the olives in a 2 per thousand solution of caustic soda in water (2 g of soda per liter of solution), and leave them there for 10 days. After this period, rinse them well (unless you want to poison someone), and dry them, then put them in hermetically sealed jars with, for each kilo of olives, 50-100 g. (according to taste) of salt, a sliced lemon, a few bay leaves and fennel seeds. Leave them to flavor for a month, stirring every day. When they are ready, discard the flavourings, dry the olives, grease them lightly with oil (olive, of course) and put them in the jars.