How To Make Mama’s Green Olives

Make 3 longitudinal 3 cuts in each olive.
Put in a food-safe plastic bucket and cover with water.
Change water daily, till they turn dark, maybe a month or so. (It’s easiest to do this if you have the bucket outside.)
Put in water salty enough to float an egg, leave for 1 – 7 days.
Rinse.
Put in jars with:

1 head of garlic (cloves peeled) per gallon jar
Some dried oregano
Fill halfway up with cider vinegar.
Add water up to approximately the last inch.
Top with olive oil to cover (regular is okay).