5 lbs. black olives
1/4 tsp. salt
1 tsp. peperoncino
2 tsp. oregano
3 cups olive oil
How to make the Baked Black Olives:
Make two or three small cuts in the olives’ pulp. Soak them in cold water for a week, changing the water three times a day.
Drain, let dry and cover the olive with salt. Bake at 225°F until wrinkled.
When cool, put into a Mason jar with peperoncino and oregano, then cover completely with oil and save for later use.