Number 24 on my 35 Before 35 list is in the books as a WIN!
The process of brining my own olives was actually pretty simple: pick and wash the fruit, cut an X into the end of each, soak in salt water until the bitterness is gone. The hard part was waiting for the olives to be ready. Each week I would change out the salt water and taste an olive. It took about two months before they were ready to move from salt water to a simple garlic marinade.
I think I should have let the olives stay on the tree for a while longer, but I kind of like the variations of color in my homemade jar. I think I am going to attempt a homemade tapenade.