What makes Spanish Olives very salty?

Spanish olives, especially those labeled "green olives" or "sevillano olives," are known for their saltiness for a few reasons:

* Traditional Brining: The most common way to prepare Spanish olives is by brining, where the olives are submerged in a salt solution for weeks or even months. This salt-heavy brine permeates the olives, giving them their signature salty flavor.

* Use of Sea Salt: The brine used for Spanish olives often contains sea salt, which is known for its robust, sometimes slightly bitter, flavor. This contributes to the olives' saltiness.

* Variety of Olives: Sevillano olives, a common variety used in Spain, are naturally more bitter than other olive types. To counteract the bitterness, they are often heavily brined, resulting in a salty taste.

* Flavor Preference: Spanish culture traditionally prefers olives with a strong salty flavor. This preference has influenced the way olives are prepared and the level of saltiness people expect.

Note: It's important to remember that not all Spanish olives are extremely salty. There are many different types and preparations, some with less salt. Look for varieties like Manzanilla olives, which are typically milder.