| 1. | Select black or reddish olives, cut them and pick them for 30 days. Then in a 70 kg container we put 2-3 kg of vinegar. We roll them with the container well, so that the vinegar catches them and after 3 hours we put brine or we will put 3 kilos of oil so that they do not have contact with the air and spoil. We cover them airtight and wait for them to ripen. Every so often (once a month or a week) we remove the mold, depending on how much it comes out. |