Crushed Olives

Preparation:

Preparation: Take green and hard olives, crush them with a stone (preferably with a meat tenderizer) to break up the stones, but carefully remove all the fragments. Keep the olive pulp in brine for a few days, covered with an upturned plate and pressed with a weight. Lightly boil the olives, season them with the garlic and the chopped red pepper and keep them in jars covered with oil.