Wash olives and remove stems.
Cut 3 lengthwise slits in each olive at 120 degree intervals. Immediately place olives in container of cold water. Do not use metal container.
Don't use a good knife, either -- the olives seem to react with the metal and stain the knife.
When all olives have been slit, pour off water and fill container with fresh water. Add 2 teaspoons of salt to each gallon of water.
Each day for 14 days pour off liquid and fill container with fresh water, adding 2 teaspoons of salt to each gallon of water. (By 14th day, water should be fairly clear.)
You may see some scum on top of the water. This is generally okay, just pour it off.
Drain olives. In container, put down layer of salt, add layer of olives, cover completely with salt, and so on until all olives are used. (It takes about 3-4 pounds of salt for 2 gallons of olives.) Let olives stand 48 hours.
They should already taste good at this point.
Rinse off salt. Cover olives with vinegar and let stand 2-3 days, according to taste.
Pour off vinegar. Do not rinse olives. Place in jar and cover with oil. Add bay leaf, oregano, and garlic if desired.
[notes from autumn]