It's really easy, like making pickles or kimchee or kraut or any other fermented veggie.
You make up a light brine (1 cup salt to 1 gal water), and add a little vinegar and some lactic starter from a previous batch of kraut or pickles. Whey works in a pinch, or it will usually start on its own even without starter. Crack the olives with a rolling pin so during fermentation they are permeated more quickly. And then you put everything in a bucket, cover with a plate so that everything is anaerobic (molds and other unwanted stuff will grow if there's air exposure), and leave that for a few months. Instead of a bucket, you could use a gallon container with an airlock on it, like you would for winemaking.
Then sometimes I change out the brine if it gets too funky. Half a year later, they're ready to eat. Sometimes takes longer. You can store them in a light brine after they finish, but I just keep fermenting them.
I'm not so much an expert, but you're very kind. I throw stuff together and it tastes good and I feed people.
