The only difference
between green olives and black olives is ripeness.
Unripe olives are green, whereas fully ripe olives
Olives are cured or pickled before consumption,
using various methods including oil-cured,
water-cured, brine-cured, dry-cured, and lye-cured.
Green olives must be soaked in a lye solution before
brining, whereas ripe black olives can proceed
straight to brining. The longer the olive is
permitted to ferment in its own brine, the less
bitter and more intricate its flavor will become.
Green olives are usually pitted, and often stuffed
with various fillings, including pimientos, almonds,
anchovies, jalapenos, onions or capers.