For this preserve you should buy those olive which a rather strong, aromatic flavour.
Place the olives in a pan of water and leave diem in for about 3 to 4 days, remembering to change the water frequently.
Drain the olives and then, one by one, hammer them lightly on a chopping-board with a meat pestle so that they split open but the stone remains intact.
Now, place them in a salad bowl or an earthenware dish, adding a fistful of salt for every 21/4 lbs. (I kg.) of olives. The olives must be left to soak in the salt for about 4 to 5 days, after which they will be ready.
Again, before eating it's best to wash them under running water, then prepare a dressing of olive-oil, cloves of garlic and origano. You can also serve the olives with finely chopped white celery and olive-oil.
