Take black, ripe lives and prick each one with a fork.
Layer the olives in coarse salt, starting with a layer of salt, in a pillow case, burlap sack or in a basket lined with mesh. Finish with a layer of salt. Twist up pillowcase or sack and weigh basket with a plate and brick. NOTE: put a waterproof container underneath to catch the water that will drain off, this water will stain your floors!
Stir olives in salt once a week for a month. Remove olives and rinse off salt, allow to air dry. Don't throw the salt out, it can be used again for your next batch.
Warm enough good olive oil in a pan and add some fennel seeds and thin slices of orange peel. Allow this to cool. When olives are dry and oil is cool combine them in a glass jar. Allow to sit for a week or more for flavors to meld. Taste.
These olives will keep for a year or more if kept in a cool, dry place. Do not refrigerate or the oil will solidify.