Purple olives are picked when they have passed from the green stage and are half-way to being fully ripe. They are frequently prepared with lemon or with bitter oranges.
Wash the olives and drain well. Make a slit in the side of each olive; if the olives are specially large make a slit on each side.
Tip the olives into a crock or preserving jar and cover with cold water. Cover with a close-fitting lid and leave in a cold place for 5 weeks, changing the water after 3½ weeks.
Slice the lemons and mix with the salt.
Drain and rinse the olives. Replace in the crock or preserving jar, layering with the salted lemon mixture, making sure to have a lemon layer on top.
Next day, if necessary, add
© 1987 Geraldene Holt. All rights reserved.