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.

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