Olive help needed

We have a standard olive tree in a large pot which lives outside in the summer and in the 'orangery' in the winter.

Over-wintering

This year (cold & wet) it has produced a fair crop of olives which have ripened. They are small, about 20-25mm long.

Ripe olives

My question is, are they worth putting into brine and 'dealing with'?  And does anyone have any experience of this? I'm sure I can find a recipe but if any one had any pearls of wisdom it would be appreciated.