1. With flat side of meat mallet or rolling pin, crush each olive just to crack the flesh. Place cracked olives in 1-quart jar. Add enough cold water to cover olives and insert a small, sealed plastic food-stor- age bag filled with 1/4 C water to keep the olives immersed. Seal jar; refrigerate 3 weeks, changing water in jar every day.
2. After 3 weeks, sample an olive-it should be only slightly bitter. Continue to soak olives in water if still very bitter.
3. When olives are ready, in 1-quart saucepan, heat 2 C water to boiling. Add salt and stir to dissolve. Set brine aside to cool to room temperature.
4. Drain olives and rinse in cold water: Place cured olives in clean 1 ~quart jar. Cover olives with cooled brine. Stir in vinegar, lemon cubes, oregano, and garlic. Top with olive oil and seal jar. Refrig- erate olives at least 1 month to develop flavor. Olives will keep for 2 more months refrigerated. Drain before serving.