Soak it in salt water, then sun it and marinate it. Specific operation can refer to the following steps:

1. Wash with clear water and soak in light salt water 10 minute.

2. Remove the surface moisture, dry it and put it in the sun for half a day.

3. Salt and water are prepared according to the ratio of 1:4.

4. Boil the salt water, boil the salt until it is completely melted, and then cool it.

5. The container containing olives is boiled and disinfected.

6. Put the olives into the container, pour in cold salt water, and don't let the salt water pass through the olives. Cover and seal, and marinate for a week before eating.

7. After pickling for two weeks, the color will be gone, but it can be preserved for a long time and can be taken at will.