15 lb. fresh green olives, slash on each side
Fresh garlic (10 lg. cloves)
5 c. white vinegar
1 oz. oil to each quart
1 c. Morton's pickling and canning salt

Approximately 1 1/2 pounds to a quart; 7 pounds to 1 gallon.

Wash olives and remove stems. Add salt and mix well. Mix periodically for 2-3 days until the olives have changed their color to a khaki-brown shade.

Drain liquid, and fill jars or gallons. Add 2 cloves of garlic to each quart, 1 cup of white vinegar, 1 tablespoon of oregano, 1 oz. of oil (in this order). Then fill the remaining space with the brine listed below. They should be ready in about 3 weeks. When removing them from the brine to serve, add a little zataar and a dash of oil to enhance the flavor.

BRINE:

Boil together 4 cups of water with 2/3 cup of salt, let cool, add to jars.