ripe olives are harvested after thoroughly blackened and trees. Robust olives are cleaned, washed and baskets or wooden crates in a layer of salt, 100 kg of olives, including 15 kg of coarse salt, olive stacked floor. The mouth of the container is covered with a cloth. Containers are turned upside down, right-left may contact one of the salts is supplied thoroughly. the effect of the salt grains release their juice. In this way, the bitterness of the olives come in 3-4 weeks, thus being defeated.