Anyone make their own olives. I am picking up a lug of them tomorrow and will start that endeavor by gently cracking them open and cold soaking them for a week before making the brine and soaking for months. One of my wine making friends offered me some last year and i was blown away by them and he gave me the recipe. They are the best darn olives in the world (Okay, maybe not Italy but thats where they come from) that I have ever tasted and will be making these every year now also. They wont be ready till after Thanksgiving.