Dry (Salt) Curing for small olives
In glass jars, alternate layers of olives with coarse salt. Every day for 3 weeks, shake well and add more salt to absorb the juices. Test for bitterness (rinsing the olive first). Continue to cure if bitterness remains, otherwise, add warm water to cover and 4 tablespoons of good quality red wine vinegar, and top with a layer of olive oil. They will be ready to eat after 4-5 days.
For those of you who would like to try this at home, we have a small number of fruit bearing olive trees about 4 feet high, pruned to be a dwarf patio tree, available for sale at $30 each.