A traditional preparation where the bitterness of raw green olives is removed by changing the water repeatedly, then rested in a salty brine for weeks. It's the indispensable classic flavor of morning breakfasts and meze tables.
Lightly score or crush each olive with the tip of a knife, then place in a wide bowl and cover with water.
Let the olives sit for ten to fifteen days, changing the water once a day, continuing until the bitter taste noticeably decreases.
Boil the water, salt, vinegar, and bay leaf, stirring until the salt dissolves, then remove from heat and let cool completely.
Pack the de-bittered olives into sterilized jars along with lemon slices and pour the cooled brine over them. Let rest in a cool place for at least a month.
Important: the water needs to be changed once a day until the bitterness of the olives is gone; this process can take ten to fifteen days and if skipped, the olives will stay bitter. If the brine ratio is kept too low, the risk of mold increases. Jars must be sterilized, and the olives must always stay under the brine.
Lightly scoring each olive with the tip of a knife helps the bitterness leach out faster; waiting at least a month instead of eating them too soon noticeably improves the flavor.
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