1. Boil water, put non-oily salt into the boiling water, the ratio of water to salt is about 4:1, let the brine cool down;

2. Wash the olives, use a clean dry towel to absorb the water;

3. Clean a container, preferably with a double-mouth altar, to make sure that it doesn't get oily, wipe the water dry, and swish the altar with wine;

4. Lay out the olives in the container, then pour the cooled brine over them, flooding them by 3-4 centimeters;

5. If it is a double-mouth altar, pour it over them.

4. Put the olives in a container and spread them out, then pour the cooled brine over the olives, drowning them by 3-4 centimeters;

5. If it's a double-bottomed altar, put a lid on it and add water on the outside; if it's a single-bottomed container, seal it up;

6. You can eat it in a week, but as long as the salt flavor is right, it tastes better the longer you keep it.

Make sure the water on the outside doesn't dry out.

According to their own tastes, like to eat desserts, a little sugar in the brine can also be, or use sugar instead of salt can also be, but sugar to put some more.