Today was my lucky day at the soup kitchen. They often get very very weird things donated and sometimes they just don't know what to do with them. Today it was a 16 lb. box of fresh, unprocessed green "Sevillano" olives. The coordinator looked at me, looked at the box, looked back at me and said "If you can use them, take them." So I did. But now what? These aren't the freshest, from the look of them. Many of them are slightly wrinkled and they're about 2/3 purply coloured amidst the green. Are they still good to try to brine? I hunted down some recipes where the olives soak in a salt brine for ages - that sounds do-able for me. I'd appreciate any advice from an experienced olive-curer before I start this project.