This is uncanny, I have a single olive tree with a very modest crop - I just picked and begun curing this evening.
I just did a quick search and applied the first/simplest I found - 1 part salt to 10 parts water for a brine cure.
There's only ten moderately sized olives, and about the same but smaller left on the tree (I'm hoping with focused resources they'll have a chance to plump up a bit).
When they're done, try two or three different ways of marinading them, just a plastic cup will do for each marinade batch. One day out, two days in the fridge, then cover.
This way you'll get more out of your harvest, cheers!
