For this recipe, first follow the procedure for the Olives Water and Salt, if you want to do them at home, or use ready-made olives in brine; strain and dry them. To season them, put them in a bowl with ½ a glass of wine vinegar per kg of olives. Keep them in the fridge for 24 hours, stirring from time to time, and then strain them again. Add a cup of olive oil for every kg of olives, plus fennel seeds, dried chilli pepper broken up by hand or ground, finely chopped garlic, and other spices – pepper, oregano – if you wish (seasoning according to your taste). Put the olives in glass jars and close them. Leave to marinate for a couple of days – they’re really tasty!