For this salsa I used kalamata olives from a jar rather than olives from the antipasto bar at the supermarket. The reason is that I can better control the salt content from the ones in the jar. If you like very salty then go with the kalamata olives cured in the store and just watch the salt that you add to the salsa at the end. I would also suggest that you not use canned olives if possible since their taste is weaker than both market cured olives and jarred olives.