No doubt, she then took some home to her humble abode and, to her even greater delight, was able to duplicate the process. People still cure olives today in some Greek islands by dipping a basket of olives daily into the sea for 10 days. When the inner flesh is dark brown, the olives are ready to eat. To begin the brine processing, place your clean olives in cold water and change the water each day for 10 days. (I use large, plastic, covered...