Rinse the freshly picked green olives with cold water. On a flat surface, crack each fruit with a stone or a meat mallet and soak the olives in cold water for 6-8 days – depending on the size of the fruits — changing the water every 12 or 24 hours.
Taste after 6 days. Olives should be just slightly bitter. Drain and salt liberally. Let stand 12-36 hours, according to how salty you want the olives to be. Transfer the olives to jars, packing tightly in order to fit as many as possible. (more…)