2 kg olives
1.25 litres water
3 tblspns salt
600 ml white vinegar
4 cloves garlic, chopped
4 tspns oregano, dried
1 - 4 small red chillies
12 tblspsns olive oil
Slit the olives on both sides - a fine slit at the top of each side will do.
Leave them to soak in salted water, changing the water each day for a week.
Wash and drain the olives, and place in sterilised glass jars.
Fill a bowl with water and add the salt. Float an egg in the bowl - when it is submerged to the point that only a 10c piece sized circle of the eggs surface remains above the water, there is enough salt in the water.
Add the vinegar. Cover the olives in the jars with the salted water and vinegar mix, and chillies, garlic and oregano, and finish with a layer of olive oil to seal.
Set aside for about 3 to 4 weeks or until the olives are ready.