With a meat hammer, stack the olives. In a bowl, soak the olives with water for two days, changing the water every two hours. Dissolve the salt in two cups of water. Drain the olives from the water and put them in a jar.

Ingredients
Olives – kilogram
Water – as needed
Salt – 4 tbsp
White vinegar – two tablespoons
Vegetable oil – two tablespoons
Lemon juice – a quarter of a cup
1-Lemon, cut into slices 

The method of work
1- With a meat hammer, stack the olives.
2- In a bowl, soak the olives with water for two days, changing the water every two hours.
3- Dissolve the salt in two cups of water.
4- Drain the olives from the water and put them in a jar.
5- Pour the water mixture, add white vinegar, then put a layer of lemon slices over the olives.
6- Pour olive oil on top, close the jar tightly, and leave it for 20 days before serving. Save olives for as long as possible in this way.