Green and black olives come from the same trees. In the middle of March of each year, the green olives that turn green to straw yellow are ready to be harvested. Then, the olive that remains on the tree continues to grow and continues its maturity process until at the beginning of June it acquires a purplish-black color and is ready for the black olive harvest. The climate of Tacna allows the black olives to reach their full maturity to produce a completely natural product. After experimenting the lactic fermentation process without the use of artificial colors, they are carefully selected and calibrated.