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Taste one of the largest at the end of three weeks. If only slightly bitter (should still be a bit tangy), pour off the brine and rinse the olives. If still quite bitter, rebrine for another week. Marinade recipe (use same container) 1.5 cups white wine vinegar 1 tbs salt dissolved in 2 cups water 1/2 tsp dried oregano 3 lemon wedges 2 cloves garlic Pour marinade over the olives and float enough olive oil to form a layer 1/4 inch on top. The olives will be ready to eat after sitting in the marinade for a few days. Store in a cool place or in fridge. (Warning: if kept too long, the lemon and vinegar flavors will predominate, so eat within a month after ready.)
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