I love the black ones. When they are ready you can bottle them in plain water to reduce the saltiness and if they are still too salty change it again. Put a little red wine vinegar in the water (about 25%) and they will be crunchier and put a little olive oil to create a seal. You can keep them in full on brine until you want to eat them and then use fresh water one jar at a time.

The jar I'm munching through at the moment has thyme, oregano and dried chilli flakes as well as oil and vinegar. So yummy.
I think bay leaves and fresh chillies would be good too.