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Almost all olives start off green -- and will darken to purplish or black if left to ripen on the tree.

Olives intended to be used as green table olives can be harvested earlier than black olives. In some parts of the world, such as Greece, green olives can be harvested starting in September, while harvesting of black olives takes place later, from October to February. The earlier harvest means that producers can "cash in" on their crops earlier. Allowing time for curing and pickling, green olives can be ready to consume or sell within 6 weeks after harvest.

Green olives are generally firmer, tarter and fresher-tasting than black olives after curing.

Also called:

Other entries for:

Green Olives
Alcaparrado Olives, Paragon Olives, Picholine Olives, Provençal Olives, Tsakiste Olives

Other entries for:

Olives
Barnea Olives, Bella di Cerignola Olives, Black Olives, Blond Olives, Brine-Cured Olives, Cracked Olives, Dry-Cured Olives, Feral Olives, Fresh-Water Cured Olives, Greek Olives, Italian Olives, Lye-Cured Olives, Oil-Cured Olives, Oil Olives, Olive Juice, Olive Sizes, Pendolino Olives, Pidiccuddara Olives, Raw Olives, Spanish Olives, Stuffed Olives, Table Olives

Other entries for:

Fruit
Bananas, Bletting, Candied Fruit, Citrus Fruit, Dried Fruit, Drupes, Hard Fruit, Rhubarb, Soft Fruit

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