Green and black Greek olives Greek olives are essentially divided into three classes according to size from which derive, after various processing methods and harvesting times, all types of Greek olives: the round olive (black and green) called Conservolia o Amfissis and is mainly grown in central and western Greece; the long olive (black and green) called Calcidica, grown in northern Greece; the kalamata olive (only black) grown in southern Peloponnese and in the Agrinion area. The harvest time varies according to the differences in weather conditions and production areas. In fact, the olives grown in mountainous areas are always harvested after those in the valleys because lower temperatures delay the ripening process. Anyhow, in normal seasons the harvesting of green olives starts in September and ends around mid October, while the black olives are harvested from October to February - their colouring derives only from a longer exposure to the sun. Green olives are sweetened and pickled in order to be ready for consumption about 45 days after harvesting. Black olives only require pickling in water and salt but for a longer period of time, and in fact are ready for consumption about 70 days after harvesting. Kalamata olives are processed like the black but after being cut vertically and with the addition of olive oil and vinegar which give them their characteristic and inimitable taste. Our green olives | Our black olives Green olives recipes | Black olives recipes Green and black Morocco olives Moroccan olives are characteristically small and at the same time have a soft meat which, with respect to their size, makes them unique. The olive is called beldì Maroc and is harvested from the beginning of October to the end of December, of which 70% in the Marakesh El Kalaa des Sraghnas and Beni Mellal areas and the remaining 30% in the North-East of the country. The processing of green olives is based on a 40-day natural pickling, while the black are obtained by leaving the same fruit on the tree for a longer period of time so as to expose it longer to the sun. Then the black Then the black olives too are pickled for about 40 days in water and salt before canning. A particular and unique Moroccan product is the Façon Grece black olive (also called "baked"). The name implies an ancient Greek recipe abandoned for a long time. It consists in a completely manual process which requires a very precise harvest of only ripe black olives having an oil content ranging from 8 to 12%. Once selected, the olives are first sweetened in water and salt, repeatedly rinsed in fresh pickling solution and then left to dry in wooden crates for 3 days. Once perfectly dry, the olives are placed in about 100 kg drums containing salt and no water. The drums are rolled rigorously clockwise once a month for three months. At the end of the treatment, the olives will have completely absorbed the salt and look soft and shiny. Once canned, this olive provides a very particular and unmistakable flavour to the palate. Our green olives | Our black olives Green olives recipes | Black olives recipes Green and black Spanish olives In Spain various types of olives are grown for various food uses. Those called "table olives" are essentially three, indicated here by their original names: hojiblanca,the most commonly used for its firm meat, manzanilla, the tastiest, gordal for large-sized olive lovers. These olives can be green (via a process called "sevigliana") or black, obtained by oxidation. Harvesting occurs in autumn, from September to November. Gordal and manzanilla ripen more quickly and are therefore harvested before hojiblanca, which needs a longer exposure to the sun. The harvesting area is Andalusia. In particular, gordal and manzanilla are restricted to the province of Seville, while hojiblanca comes from Seville as well as from the provinces of Cordoba and Malaga. The maximum weight per manzanilla and hojiblanca olive does not exceed 7 grams, while gordal olives can reach 20 grams. Our green olives | Our black olives Green olives recipes | Black olives recipes