I've been making black olives at home for the past few years now, making batches whenever able to get my hands on good olives. I'd never tried green olives before, but this year I had access to a tree that still had green fruit in January, so I thought I'd give it a go. They are now done. The process was much the same as for black olives, but I started with a plain water soak for about ten days, changing the water every day, before switching to brine with a change every three or four days. I finished them with just a little bay, lemon juice, and white wine vinegar added toward the end, mostly the vinegar. I've always brined the black olives from the start and finished them with garlic, lemon, and rosemary. Both methods have resulted in some pretty tasty olives. Green olives seem to finish more quickly than black olives, suggesting the ripe fruit has more of the bitter compounds that make unprocessed olives inedible.