Olives to be processed as green olives are not expected to reach full maturity. The colors are harvested from green to yellow, as in mid-September-October. Selection, classification, staining, after the washing stages are taken to the tanks for the tasting process. The olives, which are sweeted by changing the water several times, are then taken into the casing in special Pickler. Then green olives, scratched green olives, stuffed (peppered) green olives, Whole (cocktail) green olives, crushed green olives are processed with special machines and packaged after pasteurized.