When I was buying Calamata olives in bulk they came in a brine and they kept forever in the fridge. The brine seemed to be an oil and vinegar mixture.
When I buy the from the olive bar at the super market, they are in a brine, but are served with spoons with holes in them. The resulting cup of olives has very little brine, and don't keep as well. I would like to make a similar brine to keep the olives longer. Any ideas of the proper rations of oil, vinegar and anything else?