How are the olives stored or prepared for eating? What if they end up being too salty?

At least one day before consuming, rinse the olives out of the brine. If they are too salty, soak them in fresh water overnight, then marinate them in olive oil and whatever spices and herbs you prefer. For long term storage, put your olives in a glass jar, add herbs and spices, then add one third fresh brine (saturated solution), one third white vinegar and a third olive oil. Put on the lid and store somewhere dark and cool for at least a few months to develop a good flavour. The olives should last for years when preserved properly.