Italian Olive Harvest, week 1 Salt Brine

I harvested these olives by hand and have had them in brine for a week now. The taste is rich and woody, the salt having nearly penetrated entirely. They need another week to extract a bit more of the bitterness then they will be jarred with garlic, herbs and spices and enjoyed alongside roasted meats in fall and early winter. May the coming season bring you and your family warmth and comfort.