Wash the dust from the olives and remove their stalks. Prick each olive with a hatpin if you have time.
Pack into jars or a barrel. Dissolve the salt in the water. Make up more brine as you see how much you need and pour over the olives, making sure they are covered.
If you wish, tuck a few herbs into the brine: fennel, rosemary or a bay leaf. Store the olives in a cold place for at least a month before eating.
© 1987 Geraldene Holt. All rights reserved.