After four days in the salt, I washed the olives and let them soak in clean water for approximately one hour.
Assembling the ingredients for the marinade was simple because the list was short: Olive oil, white wine vinegar, garlic, lime, water, and dried oregano.
Proportions: 1 part vinegar, 2 parts water, 3 parts olive oil. I put garlic cloves and lime quarters in the bottom of each sterilized jar - 1, 2, or 3 depending on the size of the jar - packed the olives in and poured in the liquid until the jars were completely full.
Here is the final result. Just in case you ever wondered how much finished product you could get from 5 1/2 pounds of raw olives - now you know.
We will be able to give a final report when we return in November. By then, they should either be delicious or I should be looking for a new recipe.