Forget synthetic food, we eat olives cunzate

Prepare the olives:
If your olives are fresh and friendly (and not already preserved), you will need to start with the salting process. Place the olives in a container and cover them with cold water. Change the water every day for about 7-10 days until the olives are less bitter. Alternatively, you can use olives that have already been treated and ready for marinating.
Prepare the marinade:
In a large bowl, combine the vinegar, olive oil, sugar, and add salt and pepper to taste. Stir well until the sugar and salt are dissolved.
Season the olives:
Drain the olives well and dry them with a clean cloth.
Cut the red onion into thin slices and the garlic into small pieces.
If you like, add some fresh or dried chili peppers for a spicy touch and some bay leaves for extra flavor.
Mix:
Place the olives in an airtight container and add the onion slices, garlic, capers, chopped parsley, oregano, and, if using, the chili pepper and bay leaves.
Pour the vinegar and oil mixture over the olives, making sure all the olives are well covered in the marinade.
Marinate:
Seal the container and let marinate in the refrigerator for at least 2-3 days. The longer they marinate, the more intense the flavors will be. Stir occasionally to distribute the marinade evenly.
Serve:
Serve the olives cunzate as an appetizer or as a side dish, perhaps accompanied by fresh bread.
The olives cunzate are a perfect appetizer for any occasion and can be stored in the refrigerator for several weeks. Enjoy! If you have any other requests or questions, let me know!