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.
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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.