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Greek Cured Olives
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Put the olives in a large bowl of water having nicked each one on its side. Allow to stand for 20 days, changing the water every day. Then prepare a solution with the 500 grams salt and 5 litres of water and allow the olives to stand in this for 10 days. After the 10 days, empty this brine and prepare another solution with the 2 litres of water and the 200 grams of salt. Add to this solution the vinegar and oil and allow the olives to stand in this for 3 days. They are then ready. You can alter the vinegar / oil / salt depending on taste - but only slightly as remember you are preserving the olives. Slices of lemon or garlic cloves or fennel may be added - depending also on taste.
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