Savory olives with herbs

Choose ripe olives, wash them under running water, then prick them with a needle and leave them to soak for 15 days in cold water, changing the water three times a day. Drain the olives and place them in a large jar previously sterilized for 5 minutes in boiling water. Heat up a liter of water in a saucepan, add 100 g of salt, dried fennel, bay leaves and freshly ground pepper, then bring to a boil, turn off the heat and let cool; cover the olives with the flavored brine thus prepared, close the jar and let stand for about a month before eating. Then, serve the olives drained from the brine seasoned with extra virgin olive oil. 

Source: https://www.corriere.it/cook/ricette/olive-erbe_91d2ec6c-42f6-11df-ad88-00144f02aabe.shtml