Choose the large, good quality green olives and place them in a bowl of water. Leave them to soak for 4 days taking care to change the
water every 24 hours. After this, prepare the salt water in a pan by adding 2 pints (1 litre) of water plus a spoonful of salt for every 1 kg. of olives.
Then place the pan with this solution on a moderate heat. As soon as the water comes to the boil take it off the heat. Leave the liquid to cool, then place it in glass jars together the olives and #ith pieces of dried chilli and cover the lot with a layer of olive and bay leaves.
Close the jars with airtight covers and store them for about
a month.
You may serve the olives washed, under running water to remove the excess salt, and stoned, with a dressing of olive-oil, vinegar, garlic and origano.
