Manzanilla, Kalamata, Niçoise—there are a ton of olive varieties out there, sourced from Europe to the Middle East to California and beyond.

Our olives are harvested at two stages of ripeness. Green ripe and fully black ripe.

Fun fact. Olives are actually a fruit, which should speak for itself, but please read the information below from Erin Magner, Good Food. (December 5, 2018).

We suggest that at the first opening you do so over the sink as the bottles are ‘over full’, to ensure a little air as possible in in the bottles, and the lids are on tight. You don’t want to ‘wear’ the brine.

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.

Naturally it's different for each of our products.