I had to process these over two nights. It took about two hours each night. I cut two slits on each olive, then lightly beat them with a rolling pin. After I had done that, I threw them in a 2.5 gallon glass jar and filled it with water.
After an hour of beating and stabbing olives:
Two hours in:
After about two weeks of sitting in plain water, on Tuesday, I changed it to brine (2/3C salt to 4C - 1quart - water).
Next week, I will be putting them in quart jars filled with olive oil, orange peel, garlic, peppercorns, dried chili peppers, fresh oregano, rosemary and some red wine vinegar.
Then, I will let them ferment for about ten days, and I happily be eating home-cured olives. . . . and probably giving them to everyone for Christmas.
I will post more after I've put them into individual jars.