Why olives are salty?

The olive fruit can rarely be consumed without some form of treatment that will make it tastier and will keep it for longer. After the harvest, depending on the stage of maturation, olives entering brine (8% -10%) where their fruit removes the bitter taste and are fermented. The residence time in the brine varies depending on the type of olives. Green olives are needed to remain in the brine for a few weeks while for Black Olives, the appropriate residence time does not exceed three days when it completes fermentation. The olives harvested very ripe remove their bitter taste initially in brine of low grade (2%) for 6-7 days. In a second phase, they remain in 8% brine which contains a little virgin olive oil. In the final phase of the process vinegar is added in order to achieve an ultimate result.