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Execution

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.