Pick your fresh Olives and then wash all the olives to remove all the dirt from them.

Once washed check for a bruising or holes from insects.

Squash the olives to break the skin or slit each olive 2-3 times to let the water get into the olive.

Place the olives in large plastic lidded container (food graded). Cover them with water. You may need to weigh them down so they do not float to the surface.

Add a good handful of salt depending on how many olives you intend on curing.

Cover loosely with the lid and place in a cool dark place.

Change the water once a day.

Continue the process for about 7 days, if you think the olives need more time to lose their bitterness allow them a few more days.

Once you are happy with the bitterness level of the olives its time to make the brine.

There are various methods and ingredients that can be used. I'm using my grandmothers recipe to sweeten the olives. Time to make the brine..... Rinse the olives with fresh water and transfer the olives into a dry container.

Add the oregano, leave the stalks on so that you can remove them easily. Crush the garlic and add into the container. Add a good amount of salt and add the sliced orange.

Pour the liquid into the container, cover with the lid and place in the fridge. Although you can leave all the ingredients in the salted water, I personally would remove the fresh oregano and oranges from the container.

Taste the olives every other day, you may need to add some more salt.

And finally place the container in fridge, it can be stored up to a year.