Cured olives undergo a standard salt-curing process, the easiest preservation method for the home cook to implement. Not all olives are edible, however, so use proven varieties that respond well to curing, such as Mission and Kalamata.
Rinse the olives under cold water in a colander. Transfer the olives to a tray lined with paper towels and pat them dry. Line a large strainer with 2 layers of cheesecloth and set it inside in a pot.
Mix 2 parts olives with 1 part coarse salt by weight. For example, you need 1/4 pound of salt to cure 1/2 pounds of olives.
Pour the olive and salt mixture into the strainer and cover it with an inch of coarse salt. Let the olives cure for 1 week.
Stir the olives and salt. Empty and rinse the pot and set the strainer back in it. Cure the olives for 4 more weeks; mix the olives and salt once a week during the curing process.
Rinse an olive and taste it after 30 days. The olives have cured when you don't detect any traces of bitterness.
Rinse the olives in a colander and blanch them in boiling water for 1 minute. Drain the olives in the colander and let them reach room temperature.
Mix 1/2 cup of coarse salt with 1/2 gallon of water until dissolved. Transfer the olives to a jar or airtight storage container and pour the brine over them until covered. Store the olives in the refrigerator.