Hi Tyler

Sounds like you have all happening there, nice work !
What type of olive trees are they ? hopefully a Kalamata. This will be my last lot of greens as most of the trees I pick are now ripening and turning to black and I do like black olives, another week or two and they will be ready to pick.
Are you picking some green or have they already matured ? I always hand pick to minimize bruising especially the blacks as they are softer. Would like to see the recipe when you get it. The recipe I do most of the green olives is as follows
1. split the olives by hitting using the base of something like a coffee jar which has a bit of weight and a slightly concaved bottom, you get the knack of how hard is enough without belting the daylights out of them. As you remove the pips put the flesh straight into a tub of water while you do the rest ( stops browning of the flesh )
2. Mix your curing solution, 10% salt brine ( non iodised cooking salt ) in a quantity which will be enough to cover the amount of olives you have. When mixing the brine a lot of people still use the old fashioned method which is to put an egg in the brine as you slowly add and disolve the salt in it, as soon as the egg floats to the top it's enough salt.
3. Add white malt vinegar to the solution until you can taste the vinegar as well as salt.
4. Drain the olives in a colander and put into a suitable sized tub, add the curing mixture and place something on top that will keep all the olives submerged, discard the mixture daily and add a fresh batch.
5. After 4 - 5 days rinse off one off the olives and taste to check the bitterness has gone, change curing solution for another day or two if required but they should be ready.
6. Drain the olives into a colander, give them a rinse under cold running water and let them drain for a few hours and they are ready to go.
7. Make a dressing if you like, extra virgin olive oil, rosemary and garlic work well but you can experiment with your favourite herbs etc. Dress enough olives to have with your salad etc in a small bowl and let them come to room temperature. I keep mine in a sealed plastic container in the fridge and take out small lots as required, they keep well in the fridge.

Cheers
wce