The color of a ripened olive is determined by its maturity and the curing process applied. Olives, naturally green when immature, undergo color changes as they ripen on the tree, progressing through shades of yellow, red-brown, and finally, to a dark purple or black.
The depth of color attained during ripening and curing is influenced by factors such as olive variety, growing conditions, and the specific curing method used. The curing process, often involving lye solutions or brine, further alters the olive’s pigment and texture, contributing significantly to the final appearance. Methods exist to artificially darken green olives, simulating the color of ripened fruit.
