| 1. | Pick black olives, wash and drain them. Mix them well with 10% coarse salt (10 kg of salt per 100 kg of olives) and grated savory (grass like oregano) or oregano. Also add for flavour, slices of fresh lemon. |
| 2. | Mix the olives again and place them, if they are few, in a basket. If there are many, place them in a clean bag and press down hard with a heavy weight (e.g. stones) to drain them evenly. |
| 3. | Finally, after they are done the way you want them to be, lightly oil them (add a little oil and mix them by hand) to preserve them better. |