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Olives

Prepare the olives by hammering each one with a mallet and slitting
each once down the middle. This enables the salt solution to
penetrate the skin of the olive much more quickly. You don't have
to do this, but it helps speed the process and it gives the olives
a slightly more squishy, olive type feel.

Pour a bunch of salt into a jar. Mix with warm water so that salt
dissolves. Dump over the top of your green olives.

Change this solution every two days or so for about a month. Soon,
your olives will stop tasting as bitter as they had been and start
tasting saltier.

Once you're done with the brining, just throw a bunch of lemon
juice in your salt water, add some oregano, some other interesting
spices, and pour olive oil on top to seal off the water.

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