Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], 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.

Target recipe: crack the olives with a mallet or a clean hammer, being careful not to crush them. combine the 150g salt and water and voer the olives. place a plate on top to keep the olives from floating above the brine. cover and leave for about 6 weeks in a cool place, changing the salt water once a week. drain the olives and pack in sterilized jars. put a few lemon wedges between layers and 1-2 hot chillies. cover with cooled brine. seal well. leave for about 6 weeks.