For green olives, the olives are harvested earlier, then cured in brine, then packed in either oil or brine.
For black olives, the olives are let get very ripe, then they are dry-cured in salt until they are wrinkly.
These are clingstone olives: the flesh clings to the pit.
Tsakiste Olives are made from this variety.
Also called Megaron, Ladolia, Penahortiki.