olive slitting

I am having my first shot at pickling olives in brine. My query is about the slitting of the olives before placing them in brine. I have read that olives need to be cut 3 times from end to end, or hit with a stone or base of a bottle so as to bruise or open them. But won't the end result after pickling and putting them in storage jars be a heap of squashed cut and damaged olives ? And if i want to stuff them after curing they will have cuts in them so will fall apart ?
The finished olives in the pictures and in shops arent squashed or cut.. they don't look like they have been cut 3 times from end to end or squashed.. can I just put them in the brine as is without doing that. Hoping someone can help. Thanks