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  1

  I have kept the fresh olives in the refrigerator for a few days, but they are not as colorful as when I first bought them

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  2

  Rinse with clean water and soak in salt water for 10 minutes

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  3

  Remove the water from the surface and let it dry. I left it in the sun for a long time

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  4

  Prepare salt and water in a ratio of 1:4

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  5

  Boil salt water and cook the salt until it is completely dissolved, then let it cool

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  6

  The container containing the olives has been boiled and sterilized

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  7

  Put the olives into a container, pour in cool salt water, the salt water should cover the olives, cover and seal, marinate for a week and then you can eat

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  8

  This is what it looks like after I marinated it for two weeks. The color has lost, but it can be stored for a long time and can be used as needed

Tips

The salt used is best from newly opened packages, and there must be no oil. Containers should also be sterilized and oil-free