Choose only those black olives which are smooth-skinned and mature and place them in a salad bowl or earthenware pot.
Add 2 pints of water (1 litre) for every 2 % lbs. (1 kg.) of olives, and make sure to change the water every 24" hours. After 3 days, drain the olives, put them back into the same bowl or earthenware pot — which has been emptied of the water — and sprinkle over the salt, calculating 3% oz. (100 gms.) for every 2% lbs. (1 kg.) of olives, and leave them to soak overnight.
The next day, place the olives in a colander and wash them thoroughly under running water. Then fill the glass jars bearing in mind that each one should'contain an equal volume of olives as well as salt water, in the region of 3% oz. (100 gms.) of salt for every 2 pints (1 litre) of water. Cover the jars and store them in a cool place for at least 40 -days
