The form of olives you are used to eating is a form of processed food. Olives are preserved by putting them in brine, salty water. It's a form of pickling. read more
Salt (NaCl) is not fat-soluble. Any salt found in raw olives is retained by the water component of the olives when they are pressed, not the oil. As others point out, olives are not particularly salty in their natural state. read more
Like any other oil, olive oil is a processed, concentrated fat extract and thus has lost most of the nutritional value of its original form (the olive itself). read more