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Crush the olives and remove the pits.
Place the olives in cold water and add a bit of lemon to prevent oxidation.
Drain the water, rinse the olives, and place them in fresh water with 1 tablespoon of salt and a slice of fresh lemon.
Cover the olives with a plate or bowl to keep them submerged, and change the water and add 1 tablespoon of salt every day for 10 days.
Drain and rinse the olives well under cold running water.
Make a brine by boiling 1 liter of water with 100g of cooking salt, then let it cool to room temperature.
Sterilize jars by boiling them in a large pot of water for 15-20 minutes, then let them air dry.
Fill the jars with the olives, then top them off with the salt brine.
Store the jars in a cool, dark place for 3 months before opening.