After picking all the olives from my olive tree I left them soaking in a tub of water as I prepared the brine solution in which to cure them. I made a small slit in each olive to hasten the curing process and discarded olives that looked badly damaged. After placing the "good" olives in the brine solution I noticed what looked like white maggots or worms at the bottom of the tub of water in which I first placed them. Judging by the number of worms I found about 10% of the 1100 + olives were affected. These olives are now mixed in with the rest.
Will it be safe to eat these olives or should I inspect them for tiny holes and discard those with the holes?

I had that problem when picking plums one year. Very dissapointing.

This link says that infested fruit is not suitable for pickling:
https://www.google.com/imghp

I picked olives and about half are worm infected,,should I use the other olives or are they probably infected as well?

Are olives like acorns? If they have worms, they float? I imagine pickled worms still taste like worms (and so will your olives).