in water for 10-12 days, changing the water every day. at the end put them in a salt water brine with what ever flavor you like. ie garlic, basil, chilli, fennel seeds, lemon.
I like to add a little vinegar to the brine.
couple of months should be all good. they get better with time. still eating some from my last years crop that are beautiful

 I do 50/60 KG every year. As Aaron said, change the water every day. The amount of days it takes will depend on your fruit. If you can get your hands on rain water even better and faster process. You must keep changing the water till the bitterness goes away. We prepare our oil marinade in several batches in the slow cooker (Confit style) with fennel garlic oregano chilli and sage. The ratio depends on your taste and the strength of the flavor of your fruit.

 Hope this helps. Oh, one more thing, Keep everything out of sunlight. Olives oxidize quickly.

Good luck. 

I tried to do my own once, the wogs give them some sun time....all too hard, like biltong, although my biltong was good, I found good suppliers of both so why bother doin it myself. Biltong from the butcher in Bennet Springs and Lime and Tequila olives from woolies omnom

 Hey Tim-o,

even better than biltong from the Bennett Springs butcher is the biltong from the Nguyen bros Asian food shop directly opposite them! It is sometimes out od stock but well worth the wait if they have it in stock!!

also if you are after meats by far the best butcher around the area would be the corner butcher store inside Charlie's.

ask for Grant there and he will look after you for sure!!

 As Aaron Santos said the method he uses is spot on for olives.

i have done my own a few years in a row and they come out awesome!

Another tip is when you are changing the water each day and you are leaving the olives for 24 hours. Place a plate or bowl over the top of the olives to keep them submersed all of the time. That way you get an even flavour amongst the olives

 just the whole olives, or the do you spike/crush them with something to open them up?

cheers for replies, got something to do this week now :-)

 After a couple of days it is best to prick each olive with a fork or one of those corn cob skewers. That way it helps let the salted water penetrate the flesh better and you get a more even flavour.

Changed water twice a day for 2 weeks. Started by slicing them but after a few beers used the bottle top of a Heineken and that was a lot faster.

Tasted one after 2 weeks in water changed daily or if I remembered twice daily and wasnt to bitter. Then in brine and when I go back will let you know what it taste like. Have a poor tree with tonnes on it and had to try something!!!

green  olives of the tree are bitter,

cut down to the pip with a knife or use a meat tenderiser or whatever and crack the meat open, so to speak, make sure all olives are fully covered in the water

put in water for a week changing each day or until the bitterness is gone, eat one to see if its bitter

flavour to yr taste, ie salt fennel garlic chilli ,olive oil is a must etc

PM Garbo.

 My mum has been doing her own olives for years, we just done 20kg of crushed olives the other day its time consuming but worth it. We pick the olives so they are still firm after washing them we split them with a wack of the hammer and take the seed out, once the bowl is nearly full we pour boiling water over them and make sure they are submerged. Change the water everyday using only cold water this time and repeat until the flesh starts turning darker and the bitterness disappears. Drain them as best as possible place a batch in a bowl and season with salt, fresh slivers of garlic and sliced chillies depends on your flavour you want we also add a touch of vegetable oil it won't congeal when stored in the fridge like olive oil. With all the other olives we just vacuum seal them in batches with some paper towel in the top of the bag to take as much moisture out as possible once frozen we cut open take the paper towel out then reseal 

type in mangia mangia cookbook. very traditional style italian cookbook

the recipes are the way the mamas make them in most homes....some good recipes in there for olives also

 I make all of mine into oil, takes heaps of time but worth it. Looking to get a machine to do it in future.

cheers

Dale

did a bit more noseying around...the oldies say its ok to use hot water but they need to be eaten much more quickly....most of the oldies i asked said never to use hot water as u dont want to blanch them, simply remove the bitterness my using tap temp water

my olds change the plain water twice daily for no more than a week ( no salt in water), sometimes its done in 5 days then add yr condiments to taste as per above

and based on todays date, olives should have been picked about a month ago at least, hope it helps

I bought a jar of these a few years back at the York olive festival from the company that made them. They were delicious

I tried the recipe but I found the olives a little too vinegary. I toned down the vinegar a bit and the olives worked out well. Dont remember the exact amounts though

Whoops, can't add an image. I'll add a new thread as the recipe is a PDF