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From my ( very limited experience) a very old Italian friend told me to slightly crush the green olives, soak them in a pound of salt dissolved in a gallon of water ( changing out the water every few days) for about 3 weeks or so.
At that point, you then soak them in plain water for a few days ( to get the saltiness out), and then you can put them in olive oil, with whatever spices you want.
Ive only done it 4 or 5 times over the past 4 or 5 years ( as they are only available to me in the fall), so by no means am i an expert.
What amazed me the most , was not that the end product was so great, but that I was actually able to get rid of most the bitterness.
Whoever was the first person to bite into a green olive and realize they can do something to make it taste good, was either very lucky or a true visionary genius, cause its one of the most bitter miserable things to bite into.
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