The solid green fruits are chosen as large-sized "apple-olive" tissue, washed well and then lightly pounded to lighten it "olive oil."
Pour into glass jars in layers with peppers, lemon rings and celery after washing and cutting into small pieces.
Add 10 to 12% saline and lemon juice and pour over the olives until the bulmus is full and the olive cover is completely covered with liquid.
Cover the surface with a layer of oil thickness of 1 cm and close the barman and leave from 1 - 15 days until yellowing color.
Pour into glass jars in layers with peppers, lemon rings and celery after washing and cutting into small pieces.
Add 10 to 12% saline and lemon juice and pour over the olives until the bulmus is full and the olive cover is completely covered with liquid.
Cover the surface with a layer of oil thickness of 1 cm and close the barman and leave from 1 - 15 days until yellowing color.