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Olives

Olives should be picked when dark and ripe, but not over-ripe, as
they bruise easily. Wash and slash each olive deeply on each side
with a knife and place in large, non-metal containers. Pour a
solution of salty water (4 tablespoons (1/4 cup) of pickling salt
to 1 quart of water) over olives. Leave the olives uncovered and
in a cool place.

Stir a little each day. Change the brine each week. Sample after
the third week, and continue the process if olives are still bitter.

When they are no longer bitter, rinse the olives well. Fill screw-top
quart jars 2/3 full of olives. Prepare a mixture of vinegar and
spices: 1 pint water, 1 pint vinegar, 1 tablespoon of salt, 1/2
teaspoon oregano, 2 small lemon wedges, and 1 clove of garlic, and
pour over olives.

Top with a 1/2 inch layer of olive oil and screw lid tightly.
Invert the jar for a week. Store right-side up in a cool place.
Olives will keep for several years.

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