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Make the most delicious vinegared olives, with wonderful color and aroma and fruity taste. Recipe ingredients 1 Kilo of Olives 40 gr. Olive Oil (1 Fla. Coffee) 3 bay leaves 3 Cloves of Garlic 2 Lemon Slices 1/2 tsp Fennel Seeds For the brine 1 Liter of Water (4 Cups) 100 gr. Coarse salt (5 tbsp.) 100 gr. White Vinegar (1 Wine Glass) 2 tbsp Lemon Juice (40 g) Prescription Process We separate the olives from bumps or holes, etc. We choose them to be fresh, solid with a beautiful color We put them in a bowl of cold water and change it daily for 15-20 days Cover with water and cover them After 15-20 days we taste them if their bitter taste is gone When they taste good, wash them thoroughly with cold water And we drain them very well For the brine, put 1 liter of warm water (4 Cups) in a bowl 100 gr. Coarse salt (5 tbsp) Stir until the salt dissolves Add 100 gr. White Vinegar (1 Wine Glass) 2 tbsp Lemon juice (40 g) Pour 1 bay leaf into a sterile glass jar 2 cloves of garlic 1/2 tsp Fennel seeds 1 slice of lemon Put a total of 1 kg of olives Put 1 slice of lemon in the middle of the jar 1 clove of garlic 1 bay leaf Add the remaining olives Fill the jar with the brine and completely cover the olives Leave a 2 cm margin above the olives and brine Add 1 bay leaf 40 gr. olive oil (1 cup of coffee) to prevent mold from forming on the olives Close the lid and store them in a cool and dark place for 3 months 3 months later the olives are ready to eat When we take them out of the brine, we don't rinse them They are kept for about 2 years If you try good luck Chapters: 0:00 Introduction 0:15 Preparation 1:20 Making the Brine 1:59 Execution 3:23 Presentation 3:58 Recipe Ingredients