Why don't chefs use raw olives? Why are they always from a jar?

olives right off the tree are the most bitter nasty things i have tasted. chefs strive to make food that tastes good.

Because raw olives are VERY bitter and gross. Only cured ones have the nice taste people like.

The olive has been used since ancient times for the making of olive oil and for eating of the fruit, which, being bitter in its natural state, are typically subjected to fermentation or cured with lye or brine to be made more palatable.

Maybe it gives the food a good taste

because they are really hard to cut with pits in them and the caned ones are already done. I have to use fresh because they have too much salt.

Please do try a raw olive once, and you'll know why we don't use them that way!