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Crack each olive open and put into bowl of water, change water daily for a period of two weeks. After 14 days place in a solution of brine, 100g of salt per litre of water, leave for two days. Dry, and place in a solution of vinegar and water, 1 part water to 4 parts vinegar for 2 days. Drain and store them in olive oil and herbs to your taste. Or with brine again, covered with a layer of olive oil

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14y ago

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