Rinse two pounds of green olives and place in a one half gallon jar.

Cover olives with fresh water and change the water every day for 10 days. Do this over sink as there will be some bubbling up of gases almost as if carbonated but only for the first few days.

Prepare a brine with 90g kosher salt to 1 quart of water, a sprig of thyme and rosemary and a bay leaf or two. Boil for 10 minutes, let cool, then pour over the drained olives(they must be covered with the brine) and add the herbs to the jar. Store in a cool, dry place for at least three months.