The provençal way
For 1 kg of green olives (2 lbs):
50 centilitres of olive oil
2 teaspoon of fennel seeds
5 sprigs of fresh thyme
4 laurel leaves
Rince the olive in a colander. then strain and wipe them dry with paper towels.
Put the olives in a jar. mix with fennel seeds. Slide the sprigs of thyme and the laurel leaves on the sides.
Cover the olives with oil.
Put the Cao on tight.
Macerat two to three weeks in a cool dark place.
The Tunisian way
For 1 kg of green olives (2 lbs ):
3 laurel leaves
Wash the green olive and let them soak in water for a few days, change the water every day.
Put the olives in a jar and pour brine over them.
Add the laurel leaves, Top the olives with the lemons cut in halves. Macerate two to three weeks.