Is it impossible to produce olives without salt?

Answer

Salt is traditionally used in olive production to develop flavour, control fermentation and provide microbial stability; it slows spoilage and helps extend shelf life. As production technology has advanced, however, it has become possible to produce olives with lower salt content or by alternative processing methods. In these methods product safety and quality are maintained through suitable production conditions and control processes. The amount of salt used can vary with the olive variety, the production method and the intended product characteristics. So it is not correct to assume that olive production always requires a very high amount of salt.