Best marinated olive recipe ever

We have an olive tree in our back yard and over the years I have been trying different curing recipes to see which ones delivers the tastiest olives. This one is sensational, so good in fact, that when I am bottling them it is one in the jar and two in the mouth! Ingredients: 5kg green (raw) olives, althought I have also done this with ripe (black) olives. 4 lemons, sliced, rock salt, white vinegar, olive oil, 8 cloves garlic, oregano to taste, dried fennel seeds to taste, bay leaves (chopped or whole to taste), dried chilli flakes to taste. I admit I haven't tried it with the fennel seeds as I haven't got any and at times have substituted the oregano for thyme. The instructions say to crush the olives with the bottom of a jar or bottle (stubbie bottle works well apparently). I did this for the first lot but have also used an olive pipper instead. Don't crush too hard, just enough to split the olive to remove the pip but not enough to lose the shape of the olive. As you crush the olives (or pip them) put them into cold water with 2 of the sliced lemons. Rinse the olives in the water and change water juice. Leave the olives to soak for 24hrs in fresh water to which the remaining lemons have been added. Drain the olives adn put into a shallow bowl, sprinkle with rock salt, allow to stand for 24hrs. By now the olives will be sitting in some liquid. Stir, then drain. Sprinkle with enough vinegar to cover, leave 24hrs. Drain olives, put into a bowl, add a little olive oil and the herbs. Mix well, put into jars. Top with olive oil and seal. Taste test when ready to eat. This recipe is quite forgiving, so don't stress if the olives are left for more than 24hrs at any stage. In the photo there is 4kg of both black and green olives. I went back outside and picked another 3kg, and there is still plenty on the tree.