They are harvested for oil while still green, just before they start to ripen to black. They yield a greeny-gold oil that has a slight taste of green tomatoes. Some olive oils made are made from 100% Tonda Iblea olives; others will have 10 to 15% oil from Moresca grapes blended in.
The plump olives are also grown for green table olives, which are brined then marinated in olive oil.
The “Iblea” part of its name comes from the “Iblei Mountains”, near which this olive variety is thought to have originated.