Note that there are hundreds of olive varieties, some might work better than others. Results may vary, so start with small quantities. And as with any produce that you plan to preserve, use only fresh, ripe and spotless fruit. Read the entire article from Harald Zoschke on the Burn! Blog here.
1 lb. fresh olives
8 oz. sea salt
1 tbsp. fennel seeds
1 tsp. red pepper flakes
1 tsp. dried oregano
2 tsp. coarse sea salt or kosher salt
1 tbsp. olive oil
Rinse the olives. We didn’t blanch our olives, but if you prefer, submerge olives in 90C (195F) hot water for 5-10 minutes.
Put a clean cheesecloth or kitchen towel in a strainer, fill in the olives and mix with 8 oz. of salt. Cover with cloth and let sit at a cool place for 20 days, mixing through every other day.
Rinse the olives, pat dry and place on a baking sheet. Drizzle with oil, sprinkle with some fennel seeds and coarse salt. Bake in the oven for 30-45 minutes at 100C (210F).
Let cool and put olives in a glass jar. Add fennel seeds, salt, pepper flakes, dried oregano and olive oil. Close jar and shake well until olives are coated evenly.
Store cool and dark, the olives should stay fresh for about 6 months. Use either as a snack, or in recipes like spicy pasta sauce or on pizza (pits removed).