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Olives are too bitter to be eaten right off the tree and must be cured to reduce their intrinsic bitterness. Processing methods vary with the olive variety, region where they are cultivated, and the desired taste, texture and colour. Some olives are picked unripe, while others are allowed to fully ripen on the tree. The colour of an olive is not necessarily related to its state of maturity. Many olives start off green and turn black when fully ripe. However, some olives start off green and remain green when fully ripe, while others start of black and remain black. In the United States, where most olives come from California, olives are typically green in colour, picked in an unripe state, lye-cured, and then exposed to air as a way of triggering oxidation and conversion to a black outer colour. Water curing, brine curing, and lye curing are the most common treatment processes for olives, and each of these treatments can affect the colour and composition of the olives.
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