Olives in oil

For the olives in oil recipe, wash the olives thoroughly and place them in a large bowl. Add the water and sea salt and stir until the salt is dissolved. The olives should be completely covered by the water. Cover the bowl and let it sit for 3 days, changing the water every day.

On the fourth day, drain the water from the bowl and let the olives dry.

While the olives are drying, prepare the pickling spice: Wash the lemons and cut them into slices. Chop the garlic cloves and combine them with the thyme and rosemary, peppercorns and lemon slices.

Place the olives in a jar and add the spice mixture. Pour enough olive oil to make sure all the olives are covered.

Close the jar and leave it in a cool, dark place for at least two weeks to allow the flavors to develop.

After two weeks of pickling, the pickled olives are ready to eat. They can be stored in the refrigerator for several months. A perfect snack to drink or with a Mediterranean meal.