If you really love olives
(like my Sicilian friend, John)
then you make your own stash.
Here's how . . .
Order fresh olives direct from the orchard.
(Penna Gourmet Olives, in California, will ship
directly to your door -- "www.greatolives.com".)
Then brine your own, with spices, vinegar and lemon juice.
(Photo of John's family recipe follows.)
(3 months in the basement. Or 6 months in the fridge.)
John tells me "it's worth the wait", and
"it keeps the tradition alive."
He also advises "don't ever try to eat an un-brined fresh olive."