Pick the olives.
Crack each olive with a rolling pin, then immerse completely in cold water. Place the olives in the refrigerator.
Change the water each day for at least 25 days. Stir them when you think about it.
Taste an olive after 25 days. If the olive is too bitter, keep up this regime until the olives are edible.
Once cured, transfer olives to an air-tight container and add your favorite seasonings:
- Temecula Olive Oil Company Olive Oil
- Temecula Olive Oil Company Balsamic Vinegars
- Lemon Juice
Keep olives refrigerated to extend shelf life.