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Like green olives, black olives require pickling in water and salt -- but generally for a longer period of time. In fact, black olives usually require approximately 70 days of fermentation after harvesting before they can be consumed. Black olives are produced by leaving green olives on the tree for a longer period of time. Prolonged exposure to the sun as well as other reasons causes the colour of the fruit to turn black. When olives turn black in colour, it is important that they are harvested immediately. It is equally important that they are promptly prepared for 40 days of pickling in water and salt. It is the farmer’s commitment to this process that helps determine the quality of the end product.
UNDERSTANDING BLACK OLIVES Black olives are generated by leaving the fruit on the tree beyond the recommended cultivating period (i.e. when the olives are ¾ violet in colour). The black colour is a direct result of further exposing the fruit to sunlight. Black olives can be harvested anytime during the months from October to February. Like other olive tree fruit, black olives require pickling in water and salt after harvesting. And, black olives are generally put through a longer pickling and salting period than standard olives. After harvesting black olives are usually considered ready for consumption after approximately 70 days.
	From Harvest to Consumption Cultivators are very busy during the 70 days allocated for preparing black olives. As soon as the black olive is picked, it is immediately pickled in water and salt to remove the bitterness. This process lasts approximately 40 days. Much of the remaining time is dedicated to processing the olives. Black olives come in a variety of shapes and sizes, and they can be purchased in a variety of different formats, including: whole, pitted, sliced and (although it is not popular in black olives) stuffed – with pimento, garlic, anchovies, or just about anything else!
Sizes range from the relatively small, which is known in the industry as a “Superior” olive to the largest variety, easily identified by its name -- “Super Mammouth”. Beyond sizing, there are also different varieties of black olives. Greek, Spanish, and Moroccan are considered the more popular and highest quality types. Each variety offers a different taste for those who love olives. The differences in flavour are attributable to both the cultivating methodologies and curing processes used by different countries. Like fine wines the subtle differences between regional olives are to be savoured and appreciated.