"Aceitunas​" recipe

"Endulzado":

Pick up the olives from the olive tree when they're still green and hard.

Cut / smash with for example a little bottle the olives.

The more you broke them, the quicker they are ready (but the quicker they're ruined)

Tip: You can split them in 2 groups: one to be cut (long term) and the other to be smashed (short term)

If you don't do this, you would need to treat them with caustic soda… not my preference

Keep them in a container covered with water (preferably without chlorine). Tap water loses the chlorine keeping it without coverage.

Change the water daily during 20 approximately until they aren't bitter anymore.

"Aliño":

Once ready, you can put them again in water with salt and spices: some smashed cloves of garlic, laurel, thyme, oregano, rosemary, some vinegar, red paprika, pieces of sweet red pepper and onion and the skin of the lemon and orange.

And serve at your discretion!

A final "aliño" with olive oil an paprika can be added when served.

Tip: the quantity of salt determines the hardness of the olives. Beware that too much salt can make them too salty.

A "strange" (and disgusting) layer can be created but this is natural. You can clean it putting the olives under water tap.