The colour of an olive indicates its ripeness. The darker the olive, the riper it was when it was plucked from the tree. Olives transform from green to light pink to red and finally black.
Storing your Extra Virgin Olive Oil correctly can optimise its shelf-life for prolonged enjoyment. The olive harvest takes place between March and June/July in the Southern Hemisphere; the fresh oils are available by August/September in the same year.