Greek Olives

1. 1

   Slit olives 3 times lengthwise.

2. 2

   Soak olives in cold water to remove bitterness.

3. 3

   Change water daily.

4. 4

   (Let soak until you can eat one.

5. 5

   Some bitterness will remain.)

6. 6

   Next, soak olives in brine for 3 days, being sure to saturate water with salt.

7. 7

   Drain olives, saving brine.

8. 8

   Place olives into large vat.

9. 9

   Throw in a generous amount of oregano and pour in enough olive oil to saturate them as you turn them over and over and over.

10. 10

    Have jars ready.

No additional tips available.