The olives must be green, but not too immature; they have to be collected in October.
Citric acid powder
1 large bowl or bucket
1 large jug
1 plastic bucket and ceramic container or glass jars
1 flat piece of marble
1 big stone or marble
Pick over the olives, because you want to crack the good ones. Put the olives, one by one, on the marble surface and hit them with the stone or the other marble.
The hitting should not be to strong to mash or break them into pieces; it must be as strong as it takes to cause just a crack. After one or two hits, you’ll learn to control your power.
Put the cracked olives in a large bowl, fill with water, add a few slices of lemon. Cover with a tray or a towel.
Let them in the water for almost 10 days, and change the water at least once a day. Don’t forget to change it because they’ll be ruined.
When the 10 days pass, taste one olive to see if it’s still bitter or not. If the taste is good for you, it’s time to go further.
Remove the water, and put them in the bucket or ceramic container.
In the jug, add water enough to cover the olives. Add salt, spoon by spoon, and stir to dissolve; you can stir with your hand.
If the egg goes down, it needs more salt.
Stir and pour over the olives. Add a few lemon slices, cover and let them there for 3-4 days.
The fourth day, prepare some new brine as before.
Put the olives into a ceramic container or in smaller glass jars, cover the olives with the brine and a layer of olive oil on top. Close the jars well.
Serve them in your salads, or in a side dish garnished with some extra olive oil.!