The first is my favorite because it is spicy. It is mostly harvested unripe , except for few varieties..then pitted and grilled before being left in olive oil and chilly for weeks to age them.
Black and purple olives are only cut through, without removing the seeds and then stored in salted solution. When adding dyepolyphenols and/or anthocyanins they release the black dye. They have to be harvested fully ripe.
These are firm and tangy olives, stored in brines, only suitable for cooking tagines or slow roasts.
Theses are prepared the Spanish way: lye solution and then brine.
Bigger size olives are usually in demand every summer due to wedding ceremonies. The bigger ones get stuffed with meats.
Size difference between grosse du Hamma trees' olives and regular olives used in salads.
