As mentioned in my previous post about the olives http://thegrubfiles.blogspot.com/2011/01/our-olive-curing-adventure-begins-may.html , most of the fruit had fallen off the trees by then due to our rainy & frosty weather in Southern California this past December, so the our final harvest was quite meager. After the curing period, I separated the smaller Arbequinas from the larger (and more ripe/black) Missions & Manzanillos into two 1-quart mason jars for the finish brine.
I still have no idea what the fairying forest I'm doing, but I'm basically following the instructions from U.C. Davis' olive curing publication http://ucanr.org/freepubs/docs/8267.pdf . Here's the finish brine recipe for oil-rich, Kalamata or Mission-style olives:
1 1/2 cups of pickling salt (I substituted with coarse kosher salt)
1 gallon of cool water
4 cups red wine vinegar
1. Mix brine solution ingredients together (except for olive oil), until salt is dissolved. This amount is enough for about 10 lbs. of fresh olives.
2. Place olives into clean 1-qt. mason jars and cover with brining solution. Add 1/4-3/8 inch of olive oil on top. Cover jars tightly and store at 60-80F for one month (or more) to develop flavor.
3. After that, keep the containers in a cool dark place or in the frig for up to a year, so long as the jars remain air-tight.
The jars are being stored in our pantry, bookmarked between the granulated sugar and Hana's chicken tender snacks. On February 19th, I'll taste test these guys to see if they're edible. If so, then, they'll I'll celebrate with some bubbly, and then they'll be recapped and put in the frig for long-term storage.