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For the direct brine method: For 1 kg of green olives, prepare 3 tablespoons of salt and 1.5 to 2 liters of boiled and cooled water. Dissolve the salt in 2 cups of water. Add the remaining water to the olives after filling them with the jar. Replace the water and prepare the same water for the olives to remove the bitterness. You can use 2 tablespoons of salt per 1 kg of olives. Enjoy! I have recipes for making grape, pomegranate, and apple vinegar at home on my channel.