1. Fresh olives. I kept them in the refrigerator for a few days, but they didn’t look good when I bought them.
2. Rinse with water, soak in light salt water for 10 minutes
3. I took out the moisture on the surface and left it in the sun for a long time
4. Prepare salt and water in a ratio of 1:4
5. Boil the salt water and cook the salt until it melts completely, then let cool
6. The olive container is boiled and sterilized
7. Put the olives into the container, pour in the cold salt water, the salt water should cover the olives, cover and seal, and marinate for a week before eating.
8. This is what I look like after marinating for two weeks. The color is lost, but it can be stored for a long time.
Tips:It is best to use freshly unpacked salt, and absolutely no oil. The container should also be sterilized and guaranteed to be oil-free