5 cups of raw olives
8 cloves of garlic (separated but not peeled or crushed)
handful of fresh Thyme
Fist full of wild fennel – flowers included(optional)
3 bay leaves
1 tbsp salt
1. Crack the raw olives with a rolling pin against a wooden chopping board and place in a large bowl.
2. Cover with water and soak for least a week. The water should be changed daily to remove the bitterness of the olives.
3. Strain and return the olives to the bowl. Refill with clean water. Add the salt, garlic cloves, thyme, bay leaves and wild fennel if used. Mix well.
4. Strain and place ingredients in a air tight glass or ceramic jar. Cover with water and seal the jar.
Store in a cool dry place for at least two weeks before serving.
Serve as a tapa with drinks.