International Olive Council (IOC) products

Green olives are obtained from olives harvested during the ripening cycle when they have reached normal size, but prior to colour change. They are usually hand picked when there is a slight change in hue from leaf-green to a slightly yellowish green and when the flesh begins to change consistency but before it turns soft. Colour change should not have begun. Trials have been run to machine harvest table olives, but owing to the high percentage of bruised fruit they had to be immersed in a diluted alkaline solution while still in the orchard. Recently harvested, the olives are taken to the plant for processing on the same day if possible.

There are olives that are harvested when the fruit is close to full ripeness, once it has attained the colour and oil content corresponding to each particular variety. The are many types of preparations depending on local tastes. Those in greatest commercial use are now outlined.