Pound the olives with a mallet without crushing them completely. Wash and let soak in water for about 10 days, changing the water frequently. Drain the olives, squeeze them and make a layer on the bottom of a jar which can be hermetically sealed.
Cover each layer with a little garlic, basil, peperoncino, oregano and sweet pepper cut into thin strips.
Salt each layer. When the jar is full, push down on the olives to squeeze out as much liquid as possible to dispose of. Fill the jar with extra-virgin olive oil mixed with a few drops of vinegar. They will be ready to eat after a couple of months.
