1, raw materials: fresh olives appropriate amount, soda ash appropriate amount, salt appropriate amount, thyme appropriate amount, dry fennel appropriate amount, the right amount of leaves, garlic appropriate amount, orange peel appropriate amount.

2, the first thing is to pick a good head of large, fresh olives, meat should be more delicious.

3, after washing the olives with water.

4, the clean olives out into a sealable container.

5. Then take a clean container and fill it with water and add soda ash to the water.

6. Pour the diluted soda water into the container with the olives, stir slightly, cover and marinate for at least one night.

7, the next day, the olives softened, panned off the soda water, with water and then panned a few times, until the water is clear, and again covered with a lid sealed.

8, sealed for half a month. During the period you need to change the water once a day, until the soaking water is no longer turbid, you can enter the seasoning marinade.

9, the water is no longer cloudy, add the right amount of salt, a handful of thyme and dried fennel, a few leaves, a head of garlic and a few slices of orange peel, stirring and sealing, and wait for the spices to taste, marinate for a week or so you can eat!