Whole olives in brine

Make the most delicious vinegared olives, with wonderful color and aroma and fruity taste.
Recipe ingredients
1 Kilo of Olives
40 gr. Olive Oil (1 Fla. Coffee)
3 bay leaves
3 Cloves of Garlic
2 Lemon Slices
1/2 tsp Fennel Seeds
For the brine
1 Liter of Water (4 Cups)
100 gr. Coarse salt (5 tbsp.)
100 gr. White Vinegar (1 Wine Glass)
2 tbsp Lemon Juice (40 g)
Prescription Process
We separate the olives from bumps or holes, etc.
We choose them to be fresh, solid with a beautiful color
We put them in a bowl of cold water and change it daily for 15-20 days
Cover with water and cover them
After 15-20 days we taste them if their bitter taste is gone
When they taste good, wash them thoroughly with cold water
And we drain them very well
For the brine, put 1 liter of warm water (4 Cups) in a bowl
100 gr. Coarse salt (5 tbsp)
Stir until the salt dissolves
Add 100 gr. White Vinegar (1 Wine Glass)
2 tbsp Lemon juice (40 g)
Pour 1 bay leaf into a sterile glass jar
2 cloves of garlic
1/2 tsp Fennel seeds
1 slice of lemon
Put a total of 1 kg of olives
Put 1 slice of lemon in the middle of the jar
1 clove of garlic
1 bay leaf
Add the remaining olives
Fill the jar with the brine and completely cover the olives
Leave a 2 cm margin above the olives and brine
Add 1 bay leaf
40 gr. olive oil (1 cup of coffee) to prevent mold from forming on the olives
Close the lid and store them in a cool and dark place for 3 months
3 months later the olives are ready to eat
When we take them out of the brine, we don't rinse them
They are kept for about 2 years
If you try good luck