- 3 lemons
1st method: Sort, wash and lightly score the olives in 2-3 places. Leave in water to remove bitterness for 15-20 days, changing the water 1-2 times a day. Next, place in 10% brine and if desired, add a little lemon juice (3 lemons per kilo of olives) and some oil.
2nd method: After scoring, wash and put the olives in 10% brine, pour over lemon juice (2-3 lemons per kilo of olives) and two fingers of oil. They will be ready for consumption in about 3-4 months. They will keep their colour, flavour and aroma for a year.