As I said in my last post you can't eat olives straight from the tree, they're hard as a rock and have to be cured before you can eat them. There are 3 main ways to do this; with salt water, with oil and with lye.
The salt water method, which Mac has tried, takes forever and really, the olives are just so-so in taste.
He hasn't tried the oil method, but we've eaten oil-cured olives and though reasonably tasty, to be blunt they're oily.
So he decided on the lye method and after doing a lot of research he decided to use Drano crystals, they're almost pure lye---though I've read that they've changed the formula and it might not be as good to use. Anyway, you put the olives, the Drano and water into a plastic bucket and let them soak. After a couple of days you cut an olive open to see if the lye has penetrated all the way to the pit, the flesh of the olive will turn pinkish in color, check the biggest olives first. When the lye has penetrated to the pit, dump that water and put the olives in fresh water. As the lye leaches out it colors the water red. You keep changing the water until the water is clear. Dump the water again, put in fresh water, add garlic, oregano or any herb you like.
Then put them in jars.
They were wonderful, everyone use to ask for a jar. I would love it if this tree produced, but if I remember you have to have at least 2 trees. We'll see.