Olives in Brine

Ingredients

• 1 kg olives
• 1 kg wood ash
• 80 g quicklime
• 80 g salt
• 8 dl water for the brine
• wild fennel stalks

Instructions

1. Slake the quicklime to powder, mix with ash, and work to a paste with water.
2. Soak the olives, weighted and covered, 12-14 hours until softened.
3. Wash and soak in fresh water 4-5 days, changing thrice daily, until clear and no longer bitter.
4. Boil a salt-and-wild-fennel brine, cool, and store the olives covered in it.