Use ripe, black olives. Poke each one with a fork. Starting with a layer of salt at the bottom of a gopher basket or bucket with holes drilled in the bottom that is lined with shade cloth or another permeable membrane. They need good drainage out the bottom. Alternate layers of salt with the olives. Place a plate with a brick to weigh it down.

The olive water is going to drain out so place the basket over a dishpan and use something to gain some space between the basket and the dishpan. Check after a couple of weeks and see if you need to drain any water.

After 3-4 weeks stir them up and let them sit a while longer. Then rub the salt off and taste one. You want them to be a little moist and not too dry.

Rinse off the salt and leave them out to dry completely. Now you can enjoy or if you wish warm some olive oil with fennel seeds to infuse, allow to cool then pour over your olives placed in a jar. Allow the flavors to meld for a few weeks before enjoying. Theses oil cured olives will keep for two years.