Ingredients

• 1 kg thick black olives (called throumpes)
• 3/4 kg thick salt

Instructions

• Rinse the olives very well and let them drain in a strainer for 2-3 days.
• Place in a deep clay pot layers of salt and olives (one layer of salt follows one layer of olives and so on).
• Cover them with a towel and let them covered for 1-2 months.
• If they have sweetened place them in clean cold water where they can be preserved for a long time (up to 2 years).