Harvest firm, unbruised olives
Rinse olives thoroughly
Sort out damaged or moldy olives
Slit or crack each olive to help curing
Place olives in a nonreactive container
Cover with water
Change the water daily for 7 to 14 days for water curing
Taste an olive to check bitterness
Prepare a brine with salt and water
Submerge olives completely in the brine
Keep olives weighted down below the surface
Store in a cool place
Replace or refresh brine if needed
Cure for several weeks to several months until bitterness is gone
Rinse cured olives before seasoning
Pack in fresh brine, oil, herbs, or vinegar if desired
Store finished olives in the refrigerator or a cool pantry according to the curing method used