I’m just starting my first attempt at preserving some olives.
For reference my recipe is soak olives in half a bucket of water with 1 1/2 cups of salt, change daily(ish) until they taste edible, then put them in a boiled and cooled solution 10 parts water to one part salt, seal with a layer of olive oil and leave ’till you want them.
we’ll see how they turn out.