Whether green, or half-black, in the Mediterranean countries, the olive is regarded  as the Queen of aperitifs. It is eaten together with ouzo or raki just like with cheese - in short, it is in the Mediterranean cuisine simply ubiquitous.

Worldwide, approximately 140 different varieties are traded. The color - green, half-ripe or black - depends on the ripeness and not, as so often thought of the variety.

Green olives are picked before the color change. The half-ripe olives are more fleshy than the green, and are picked before they are full ripe. Their shades differ from pale pink to purple. Black olives are harvested fully ripe. They are full of "sun and oil." All of these stone-fruits can not be directly consumed by the tree. They are sorted, treated, partly stoned and filled, flavored, or processed to other delicacies before they come to our tables. From four to six kilos of olives to one liter of olive oil.