The large amount of brine salt .
In most cases, yes for black olives. However, green olives are packed in a brine that is heavy with salt, so, no for green olives.
Yes ; but the juice is very - very salty .
Since I love olives I have become an expert at this process. First you empty all the brine out of the jar and replace it with water. Wait 1 hour and through the law of diffusion the salt in the olives will move out of the olive into the water trying to equalize the concentration gradient. Now you may need to repeat this until you get the concentration that you want. Always test an olive in between each rinse. If they become not salty enough then just ad a few shakes of the salt shaker into the jar and wait about 30 min.
Canned olives are packed in brine. That is simply salt water.
salty
There are roughly 80 Kalamata Olives per pound.
The taste of salt is... saltiness.
Salty. They are made out of salt water.
This is because the great salt lake was salty and the civil war was also salty:)
salt tastes good but is bad for you.....
every part of solution is salty ?