extracting salt content from olives???!!??

[grsr3]

I love the colassal Sicilian green olives. I have much trouble finding them fresh and not tooooo salty. When I get them I rinse them and store them in water to try to get as much salt out as I can. Is there a way to extract the salt. I know that a potato added to food while cooking will absorb the salt. But of course I don’t cook the olives. I prefer them cold with a good sandwich or antipaste,etc. Should I try heating in water with a potato and then re-refrigerating??? What do you think??
George

[Claude]

Hi George and welcome on the forums, 

The olives are so salty because of the way they are prepared in the Mediterranean, the only way to remove the salt it's to leave them for 24 hours in water, then rinse and keep them in a brine (water, vinegar and vegetable oil like Canola), that's it !

Try to post a picture of the olives if you need more help

Regards