• Pick the olives, sort through them and remove any bruised ones or ones with insect holes in them.
• Put them in a large container with a lid and cover them with water until they start to float.
• Put the lid on the container.  Put it in a shady place.
• Change the water every day for 10 days.

To Brine the olives:

• Boil the 1.5 L of water and the 150 g of salt for 10 minutes then leave to cool.
• Sterilize the jars you have collected by heating them with their lids off in a 200 oven for 15 minutes.  Leave to cool.
• Boil the lids in water for 10 minutes and leave to drain and dry. You can add herbs such as thyme or bay-leaves to the salt water if you like.
• Drain the water off the olives and pour them onto tea-towels to dry them.
• Check through the olives again for any rotten or blemished ones.
• Fill the jars with olives to within about 2 cm from the top of the jar.
• Pour in the cooled salt solution until it gets to the top of the jar.
• Screw the lids on, label the jars, then place them in a dark place.
• Wait for two months before eating.
• The olives should be rinsed before being eaten.