Olives by Marianne
Maçanilha olives from the Algarve are used. Found mainly in the north-eastern uplands,they are fleshier and green in colour. They are picked in October when they begin to ripen and are crushed between two stones, taking care not to damage the stone inside. You can also cut each olive 3 times with a knife.  They are then left to soak in very salty water for 3 weeks.  If a small potatoe rises to the surface there is enough salt in the water. Add a weight on the olives (e.g. a bag filled with water) to keep them under water. Then rinse the olives and make another solution of water and salt.  Leave the olives for another 3 weeks.  Then they should have released their bitterness.  Take a portion of olives out that you want to eat within the next week or so.  Rinse them well, add fresh clean water and season with whole, crushed garlic cloves, aromatic herbs like oregano, a leaf of laurel and slices of lemon.  They are ready to eat a day or 2 later.