Our black table olives at Olive’s Olives are just left on the tree a little longer to ripen further from the green ripe stage.

So they are more tender than green olives and will taste like a true ‘naturally ripe’ olive. To quote a line in the Good Food Magazine (December 5, 2018)

green olives are picked before they’re ripe, while deep purple-black ones ripen on the vine before being picked. …. As for those mass-produced black olives that you see in the grocery store? They’re actually green olives processed with oxygen and iron so they darken.