Green Olives

From a Lebanese book.

• Ready In: 2017 hrs
• Yields: 2 1.4kg jars

Ingredients

• 2  kg green olives
• 150  g salt
• 2 1⁄2 liters water
• 1 -2  hot chili pepper (optional)
• 2  lemons

• Brine

• 1  liter water
• 280  g salt

Directions

1. Crack the olives with a mallet or a clean hammer, being careful not to crush them.
2. Combine the 150g salt and water and voer the olives.
3. Place a plate on top to keep the olives from floating above the brine.
4. Cover and leave for about 6 weeks in a cool place, changing the salt water once a week.
5. Drain the olives and pack in sterilized jars.
6. Put a few lemon wedges between layers and 1-2 hot chillies.
7. Cover with cooled brine.
8. Seal well.
9. Leave for about 6 weeks.