The final stage after setting them in salt water for 4 days was to remove the pip, give them a quick rinse then mix with sliced garlic (I used about 4 cloves), a few chillies, and dried oregano (again, no measuring, just until it looked enough!) I divided the olives into the sterilised jars and filled with vegetable oil. Seal the jars and hey presto - you have marinated olives.
I did the handful of black olives too, but kept them separate to the green. They turned out a bit softer and mushy but will be fine for mixing in burgers or for pizza!