I am thrilled. I have succeeded in curing olives on my first attempt. I picked them from two bushes in my parents house in Provence last October. I opened them today and they are delicious.
This is quite a tricky process and prone to failure.
I rinsed them for 5 days on the trot then put them in a sealed pot with olive oil, garlic, slices of lemon, vinegar, bay leaves and various herbs. They are tiny, speckled and black and green.