There are no green olive trees! The colour of an olive is an indication of its ripeness. Green olives ripen and become black olives. Or rather, they transform from green to light brown, to a vibrant red and purple, to the deepest, darkest black. In general, the darker the olive, the riper it was when it was plucked from the tree. Green olives are usually picked at the start of the harvest season, in March and April in the southern hemisphere. They have a firm texture and lovely, nutty flavour. Mardouw’s olives are cured using a natural fermentation process; leaving a crisp olive full of natural flavours; the process takes 9 to 12 months to cure the olives.