INGREDIENTS:

– 1 kg of salt per litre of water

– thyme in the majority

– rosemary and laurel

METHOD:

Put the water, all the herbs and the salt in a pot and bring to a boil, once it boils off and let it cool.

Separate the water from the herbs and add the olives for 15 days.

Drain and repeat the operation another time, leaving the olives definitively in the last brine in maceration.

USE:

To check the correct salting of the brine, try to throw in a raw potato, if it rises to the surface the brine is correct.