Great as snacks, use them in your pasta sauce, salads, stews, soups, lasagna and bread making, whole or chopped. If you want to reduce the salt content, soak them in water until you get the right taste. Or blanch them 2 minutes, drain in colander, then add enough olive oil to cover them and spice to coat.
These olives start out as tree ripened black olives, then they are fermentation cured in brine for 8 to 10 months. Then they are pitted and dehydrated. They have much lower salt than other dried olives that are cured in salt.