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Fresh olives aren't salty, but they are very bitter. Thus they almost always cured and fermented to remove the bitter compounds. Salt is the most common curing medium, hence olives that you buy in the shops are usually salty.


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Biologically, they can't be salty when fresh. The tree would die if its internal juices were salty. As Elendil said, fresh olives are practically inedible, or at least have a very unpleasant taste. This is why you can only get pickled olives, never fresh ones. But olives differ by salt level. The worst offenders are probably Turkish stafidaki style ...



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