To cure green olives, soak them for 24 to 36 hours in a lye solution, then soak them in cold water for three days and a brine solution for at least a day. Store them in the brine solution in the refrigerator for up to two months.
Begin by gathering mature green olives, lye from the cleanser section of the grocery store, vinegar or lemon to neutralize any lye that splashes on the skin, and salt. Rinse the olives and place them in a jar before covering them with a solution of 1 tablespoon of lye to 1 quart water. After soaking the olives for 12 hours, drain the lye solution and fill the jar with a fresh solution. Soak for an additional 12 hours. Drain and rinse the olives completely, cutting one large olive in half to see if it has cured all the way to the pit. If not, soak it in a fresh solution for 12 more hours.
Rinse the olives and soak them in cold water for three days, draining them and adding clean water three times each day. Drain the olives again and soak them in a brine solution with a ratio of 6 tablespoons of salt to 1 gallon of water. Store the olives in this solution in a cool, dark place.