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Freshly picked olives can be processed by the producer, or sold at fresh vegetable markets, for pressing to extract olive oil, or for pickling.
The main products from olives are olive oil and pickled table olives.
Olive oils
are graded through acid evaluation and taste. The hierarchy for grades is extra-virgin olive oil, virgin olive oil, olive oil, and pomace oil.
The marketing of olive oils can be through: on-farm outlets; by direct mail to consumers; direct to retailers, food processors, and restaurants; and through agents.
Pickled olives
can be green, which are harvested early in the ripening process, or black, which are late harvested.
Other olive products include olive paste (tapenade), skin care products and olive oil soap.
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