The Alphonso Olive tree cultivar was developed in Chile. It is also grown in Argentina and Peru.
Chilean black Alphonso Olives tend to be cured in red wine vinegar, which deepens their purple colour.
Alphonso Olives from Argentina and Peru tend to be cured in brine and packed in vinegar or brine. They have a tart taste with a hint of bitterness.
Though most sold tend to be black, you can also get green Alphonso Olives, which are picked sooner.