Hi Olivemaker ~
I have cured olives. Like you, I have soaked black olives in water (changing the water daily to remove the tannic acid) and then instead of preserving them in a brine, I marinate them. After soaking the olives in water and when the olives no longer have a bitter taste, I dry them and marinate them in olive oil, a splash of vinegar, salt, pepper, garlic, and dried Italian herbs. I store them in a sealed container in the refrigerator. They are very tasty mixed with roasted, marinated red peppers, marinated artichoke hearts, and thin strips of sundried tomatoes. Enjoy your olives!