Hello - I would like to enquire as to whether anyone has useful hints for me as I am curing my own olives. I have slit each olive (using black olives), and have them soaking in water, which I believe must cointinue for a total of 6 weeks. Thereafter the olives must be bottled in brine solution of salt and water. Can anyone help me - does this procedure sound correct? Does anyone have tips on which herbs can be bottled with the olives?