Novelty: a method for the preservation of edible olives with no use of preservatives, citric acid and water-based brine is disclosed. Preservation stages: 1) manual collection of unmatured olive fruit and placement thereof into polyethylene containers; 2) sorting and classification of the olive fruit according their size; 3) washing and repositioning of the olive fruit into the plastic containers for transport and weighing; 4) relocation of the olive fruit into adequate barrels; 5) addition of water-free brine composed of salt, vinegar and sunflower oil proportionate to the olive fruit weight and the quantity of the brine’ s components; 6) aeration of the containers; 7) filling of the containers with nitrogen and removal of the oxygen therefrom; 8) uniform agitation of the solution by moving the barrels from the upright to the horizontal position and vice versa; 9) measuring of the solution with densimeter, gas discharge and control of salinity /pH level; 10) homogenization by agitation of the solution via
