Cover the bottom of a wooden box with burlap. Weigh out 1 lb of salt for each 2 lb of olives. Mix the salt and olives well in the box to prevent mold from developing. Pour a layer of salt over the olives to a depth of 1".
After a week, pour olives and salt into another box then back into the first box to mix them. Repeat this mixing process once every 3 days until olives are cured and edible. This usual takes about 30 to 35 days.
Sift out most of the salt through a screen. Dip the olives momentarily in boiling water. Drain. Let them dry overnight.
Add 1 lb of salt to each 10 pounds of olives. Mix and put the olives in a cool place. Use within 1 month or store in a refrigerator or home freezer until used.
