Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             pounds  black olives
  2          teaspoons  oregano
     1/2      teaspoon  salt
  3               cups  olive oil
  1           teaspoon  peperoncino -- (hot pepper flakes)

Preparation:

Make two or three small cuts in the pulp of the olives. Soak in cold water for a week, changing the water three times a day. Drain, let dry and cover the olives with salt. Bake at 225 F. until wrinkled. When cool, put into a Mason jar with the peperoncino and oregano, then cover completely with oil and save for later use

Nutritional Information:

8348 Calories (kcal); 886g Total Fat; (92% calories from fat); 16g Protein; 141g Carbohydrate; 0mg Cholesterol; 20857mg Sodium