Olives are initially preserved in a higher concetration of salt ( measured in Be degrees ) so they can withstand long periods without spoilage.

In general, olives are a product with high durability over time, especially when they are properly preserved.

However, by the time they reach the consumer, the salt content is reduced depending on the packaging method: 

• some are intended for quick consumption

• others are pasteurized in well-sealed jars, allowing long shelf life even with a low salt content.

 As a result, olives with lower salt content have a milder taste and are even healthier.