It has been 14 days since we started the olive curing. We tried two methods: water curing and brine curing. Guess what? We killed the water curing one. I think the bacteria grew, as we weren't dumping the olives completely and wash them throughly :(
Brine curing one is very alive. You can see that the reddish color is almost gone, and some of the olives started to sink to the bottom of container. We are curing!