Pickled Olives

On Thursday, I picked medium sized green olives from our own olive tree. To make homemade pickled olives one of my recipe is as follows:
Wash the olives with cold water.
Bruise the olives gently with a wooden mallet to speed up the processing.
Cover them with fresh cold water in a large glass jar. All olives must be under the water. I placed a small plate on top to keep olives submerged. The water penetrates the olives thereby drawing out the bitterness and also preserving it.
Ppour the liquid away each day and replaced with fresh water. I will repeat this washing process for about additional 13 days (totally 18 days).
At the end of this process the olives are ready for salting. When the bitterness has nearly gone, put the green olives into a solution of brine. I use 100 g salt to 1 litre water .
Put them in a solution of aromatics for at least 2 days before serving. To each kilogram of olives add 100ml extra virgin olive oil, 250 ml of white vinegar, 2 sliced lemons, 5 gr. chopped garlic, 2g dried thyme, 5 gr. rosemary, chilli, freshly ground black pepper, and soak them for at least 2 days before serving.
Olives are ready for use when bitterness has gone.
Have a good appetite!