In early February the smaller, riper olives were deemed to have most of the bitterness removed and were placed into a vinegar marinade. We used an old Central Grocery olive salad jar for the job.
They're actually quite good! The difficulty is that the whole brining process, although not particularly hard, is certainly long and drawn-out. The larger olives are still brining after three full months! Yikes! This might call for a different strategy.