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Method
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.
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