Rinse 1 pound of green olives and place in a one quart jar. Cover olives with fresh water and change the water every day for 10 days. Taste for bitterness, if they are too bitter then rinse again until they taste only slightly bitter.

Place 40 grams of salt in a saucepan with 1 pint of water and bring to a slight boil.
Add a bay leaf and a sprig each of rosemary and thyme. Simmer the herbs in the brine for 10 minutes.
Allow brine to cool then pour over olives add the herbs. Take a zip lock bag and put some water in it. Secure the bag between the jar and lid to eliminate any air space and thus keep mold at bay.

These olives take at least 3 months to be ready to eat but the longer you wait the better. They will keep 2 years in the finish brine.