Why are Kalamata olives so salty?

Salt is used as a preserver as it induce several type of harmless bacteria that slightly decompose food (making it edible) and at the same time stopping decomposition (making food safe) and generating flavor compounds that make that food tasty; this process is called Fermentation. read more

They are salty, sure, but not more so than some dried meats. You may have gotten one of the saltier styles. You can try another style next time. When you buy olives without knowing how salty they are, and they turn out too salty, you can remove the brine and keep them in clear tap water for 2-3 days, then eat. read more

Salt is used as a preserver as it induce several type of harmless bacteria that slightly decompose food (making it edible) and at the same time stopping decomposition (making food safe) and generating flavor compounds that make that food tasty; this process is called Fermentation. As a result food is salty, a bit acidic and slightly bitter. read more

Kalamata olives are known as a black olive, although they are actually dark purple in color. Native to Greece, Kalamata olives can be eaten plain or chopped up to be used in a dish. Made from fully ripe olives, Kalamata olives are marinated in olive oil or vinegar and are widely available in grocery stores. read more