Here you go, on olives
From: email@example.com (Kirk Marple)
Subject: Curing Olives
Keywords: recipe curing olives
Organization: Computer Science, University of B.C., Vancouver, B.C., Canada
Date: 14 Jul 1993 17:56:41 -0700
Collect the olives as ripe as possible (late November in Greece). Slash or stamp each olive with the side of knife or
board to make an opening, then soak in cold water in earthenware or glass containers for 10 days, changing
the water daily. Soak in a brine solution for 24 hours, then wash off the brine and soak for 24 hours in vinegar. Drain.
Store in jars in olive oil.
This method will preserve olives indefinitely. (If sourer olives are
preferred, add a little vinegar to the oil).