• 5 pounds ripe olives
• Kosher salt
• 2 cups white vinegar
• 6 garlic cloves
• 1/4 teaspoon chili flakes
• 2 bay leaves
• Extra virgin olive oil

1. Dissolve 1 1/4 cups salt in 5 quarts of cold water to make a brine. Slit the olives to the pit with a small sharp knife. You can also crack the olives by rolling them under a sauté pan while pressing firmly.

2. Place the olives in a large crock or other non-reactive container. Cover with the brine and store in a cool place. Drain and rinse the olives every 3rd day for 3 weeks until the olives have lost most of their bitterness. Cover the olives each time with fresh brine.

3. When the olives are ready, drain and rinse them well with cold water. Divide them evenly among 5 mason jars (about 1 pound per jar). Bring 1 1/2 quarts water, 1/4 cup salt, vinegar, garlic, chili and bay leaves to a boil for 3 to 4 minutes until the salt is dissolved.

4. Pour the brine over the olives in the mason jars. Top each jar with two tablespoons extra virgin olive oil. Place the lids and rings on the jar, seal and turn over. Leave the jars upside down until cooled. Press on the center of the lid to make sure the jars are vacuum-sealed. Store in a cool place for up to 6 months. Refrigerate after opening.

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