There are many olive cultivars, each with a particular flavor, texture, and shelf life that make them more or less suitable for different applications, such as direct human consumption on bread or in salads, indirect consumption in domestic cooking or catering, or industrial uses such as animal feed or engineering applications. During the stages of maturity, olive fruit changes colour from green to violet, and then black. Olive oil taste characteristics depend on the stage of ripeness at which olive fruits are collected.
there are many olive cultivars each with a particular flavor texture and shelf life that make them more or less suitable for different applications such as direct human consumption on bread or in salads indirect consumption in domestic cooking or catering or industrial uses such as animal feed or engineering applications during the stages of maturity olive fruit changes colour from green to violet and then black olive oil taste characteristics depend on the stage of ripeness at which olive fruits are collected