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Black olives are canned in salty brine to help extend their shelf life and enhance their flavor. A serving of 10 large black olives contains 310 milligrams of sodium. Daily limits of sodium fall between 1,500 milligrams, if you have heart problems, and 2,300 milligrams, if you are a healthy adult.
Common varieties of black olive include the classic Greek brine cured Kalamata, which has a deep purple color and a fruity flavor. Some consumers are also familiar with Moroccan salt/oil cured olives, which have a wrinkly exterior and a very tart, salty flavor. Another salt cured type is the Nyons olive, from France.