Now, olives. They must first be broken. In the markets there is a special machine that lightly crushes. And for this reason I can't show the process of crushing the house, but do it with a wooden hammer.

Now lay the olives in jars or other containers and fill with cold water. Water change every day for three days. This removes excess bitterness.

on the third day, drain the water, fill with clean water, where you add coarse salt. 1 liter - 1.5 tbsp of salt. Do not fill the container to the brim, leave enough space for fermentation, top off with fresh or dry thyme and cover with lids. If you use plastic bottles, they can be tightly closed, but follow the process and periodically release the formed gases during fermentation, When the fermentation stops, the olives are ready. Store in tightly closed containers with the brine, completely covering the olives. Bon appetit!