Choose sound black olives, rinse under running water and put in a large bowl.
Bring to the boil a large pot of salted water, then pour it over the olives and let soak for ten minutes, then rinse and drain.
Arrange the olives on a baking sheet in a single layer and dry completely. You can place the tray next to the fireplace for a few days until the olives are completely wrinkled and dried or you can use the residual heat of the oven, after you baked a pizza, a roast or a cake for example. Alternatively, you can also turn on the oven and heat it to 100°C (212°F), then leave the olive inside until they are dry, as in the picture.
When, after a few days, the olives are ready put them in a glass jar with a pinch of salt, thinly sliced chilli pepper, a clove of garlic and a few tablespoons of extra virgin olive oil. Close the jar and shake to evenly distribute the seasonings.
Let it rest for a few weeks before eating, shaking often the jar. It can be stored for several months in the pantry.