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Olives

Collect the olives as ripe as possible (late November in Greece).
Slash or stamp each olive with the side of knife or board to make
an opening, then soak in cold water in earthenware or glass containers
for 10 days, changing the water daily. Soak in a brine solution
for 24 hours, then wash off the brine and soak for 24 hours in
vinegar. Drain. Store in jars in olive oil. This method will
preserve olives indefinitely. (If sour olives are preferred, add
a little vinegar to the oil).

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