Olives

Question

I have never bought the black olives in the olive bars because often they have wine vinegar in them. Is there any possibility that there is enough wine vinegar in the brine to be a problem? When I cure my own black olives at home (every year) I use a whole cup of vinegar for a gallon jar. (a ratio of 1:16 for the brine). *If anyone wants the recipe, email me, it is not hard.