Hey i was trying something different, and want to serve olives as salad but don't know how to make that salty thing to be included in salad.

closed as unclear what you're asking by GdD, Catija, Stephie, Ward, Cindy Oct 1 '16 at 14:16

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    Olives are extremely common ingredients in salads. I don't know why you are having issues. – Catija Sep 30 '16 at 9:39
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    @Catija mightn't the OP be asking how to cure fresh olives? – Giorgio Oct 1 '16 at 0:14
  • @Dorothy the question is very confusing but, considering the comment on the answer, no, that doesn't seem to be the case. – Catija Oct 1 '16 at 0:56
  • @Catija lost in translation :-) thx – Giorgio Oct 1 '16 at 1:10

Generally, any salty/pickled ingredient becomes part of the overall salt (and acid) balance of a salad - since olives are salty but not INEDIBLY salty, you can decide to taste how much you want to include, and how fine you want to cut them - you could do everything between including them whole (maybe pitted) and cutting/grinding them to a mince, brunoise, or paste - or a combination of such. The trick is to reduce the salt (and maybe acid) you add to other parts of the salad.

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