Olives Cured with Lye and Brine

Rinse freshly picked olives in water and place them in a large stoneware or glass container.
Mix 1 tablespoon of lye with 1 quart of water per 4 cups of olives.
Soak the olives for 12 hours. Use a plate on top of the olives to keep them submerged.
Drain the olives and soak them in a container of cool water for 4 to 6 days, changing the water several times a day.
Taste the olives to see if any trace of the lye flavor remains. If the olives still taste soapy, soak them until the soapy taste dissipates. Pay close attention to the color of the water. When it is clear, the remaining lye has been removed from the olives.
Prepare a brine using 3/4 cup of salt added to a gallon of water. Add the olives to the brine and let sit for one week. Keep the olives submerged using a plate. At the end of a week, prepare a new brine, increasing the amount of salt to 1 cup of salt per gallon of water.
Add some flavor to the mix—white vinegar, rosemary, garlic, chili peppers, bay leaf, etc. Place the olives in Mason jars, and pour the brine over the olives. Let the olives rest in the brine mix for about two weeks. Store in a cool place or the refrigerator.

At the end of the process, the olives should have a smooth, buttery taste and a bright green appearance.