Curing Olives Ingredients * 5 pounds of ripe Verdial Olives -or any ripe black Olives. * 3 pints of water. * 4 Tablespoons salt. * 3 lemons, cut into 1/2-inch cubes. * 2 Tablespoons dried Herbs - we used Thyme but you can use * Oregano or Rosemary instead. * 2 cups Sherry wine vinegar. * 6 cloves garlic, peeled and cut in 4 Lengthways. * 2 Tablespoons cumin seeds, crushed. Curing Olives Method. 1. First cut your Olives all around with a sharp knife, to help them absorb the liquid. 2. Then soak them in clean water for Two Weeks - changing the water daily. 3. Keep them in a cool dark place and cover the top of the water with a piece of wood or a plastic bag of water - to make sure they are all submerged. 4. Now boil your three pints of water, disolve the salt in it and add the other ingredients. 5. Divide your Olives amongst six sterilized - 1 litre preserving jars and mix in the Brine. 6. Leave in a cool dark place for Three weeks. https://www.cutting-edge-mediterranean-recipes.com/curing-olives.html