- 2-3 lemons
1st method: Wash and crack open the olives (a stone is traditionally used for this), taking care not to break the pit. Place immediately in enough clean water to cover them, to remove the bitterness. The water should be changed every 2 days, 3 times. Next place the olives in 10% brine (100 g salt to 1lt water), and add the juice of 2-3 lemons (per kg olives) and two fingers of oil.
2nd method: Crush, rinse, place in 10% brine, add some lemon juice (2-3 lemons per kilo) and two fingers of oil. They will be ready to eat in 3-4 months and will keep indefinitely.