Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: put the drained olives in a glass or ceramic bowl. add all the flavourings from the crushed coriander seeds down to the fresh orange juice, and toss well. (coriander seeds are widely used in sa cooking. they'll be even more aromatic if slightly scorched in a small pan, shaken over high heat). transfer the olives in marinade to a large, very clean, or sterilised jar. pour in olive oil to cover. shake the jar, screw on top, and allow to marinate for 1 - 2 days at least, in fridge, but will be fine at cool room temperature. it's better to marinate for longer!

Target recipe: put the olives in a large bowl of water have having nicked each one on one side. allow to stand for 20 days, changing the water every day - also, cover. then prepare a solution with the 500 grams salt and 5 litres of water and stand the olives in this for 10 days. after the 10 days empty this brine and prepare another solution with 2 litres of water and 200 grams of salt. add to this the vinegar and oil and allow the olives to stand in this for 3 days, they are then ready. after you have tried this method you will soon be able to adapt it to your own taste. also, it is nice to put into the final solution maybe garlic, slices of lemon or a sprig of fennel. this is purely taste.