Olives in Brine

Thoroughly wash the fresh green olives.

Make a small cut on each olive to help absorb the brine.

Dissolve the coarse sea salt in the water to prepare the brine.

Place the olives in a large glass jar, alternating with garlic cloves, sprigs of rosemary, and lemon slices.

Pour the brine over the olives, ensuring they are completely covered.

Place a small weight on top of the olives to keep them submerged in the brine.

Seal the jar and let it rest in a cool place for a few weeks before consuming.