My yiayia made the best olives, and for 25 years I haven't had more than the memory of just how delicious they were. Thank God I have a good memory... green, with lots of lemon... a little spicy, not too much, and really good olive oil keeping them so juicy. Mouthwatering, even just remembering. They were just a distant memory until my good friend from Lebanon brought some of his olives to a party.
These were yiayia's olives. So I ate as many as possible at that party, without drawing attention to myself. Or causing an olive debacle, similar to the one I was accused of back in 1969 with my cousin who shares my yiayia's name with me.
One Saturday, he taught me how to make them. And although we didn't start with fresh olives that we had to hammer and soak in brine, but simple canned green olives... I'm in olive heaven once again.
Drain and wash a large can of olives.
Toss in enough olive oil to lightly coat.
Add a couple of tablespoons Greek oregano, and a pinch of red pepper flakes.
Add the juice of 1/2 lemon. Slice the remainder of the lemon in very think slices.
Toss and place in air tight container. Leave in refrigerator for 4-5 days, tossing gently once a day.