Curing, or brining, olives might be very time-consuming, but it’s not too hard to do. There are several different methods used, varying on the type of olive you’re curing. For example, to cure a black olive, you’d make a vertical cut on each olive, being careful to not cut the pit. Next, you will have to place your olives into a brine, which is a water and salt solution, then cover. The olives will need to sit in the brine for a while, possibly as long as six weeks! But, once the olives have been cured and have a nice flavor, they can be packed into jars with a little red wine vinegar and olive oil and they’re ready to enjoy.