Most imported veal is produced in this way and unless the label states otherwise you can assume it is crated veal. I hope this shows that there are two sides to every story. Nothing is the correct answer . There are literally hundreds of different varieties . Like the grape, the variety grown depends on the climate and the soil and whether the olives are to be pressed for oil or preserved for eating.
All olives are green to start with and turn black when fully ripe.
As they ripen they can be a variety of different colours ranging from rose, wine brown, brown, deep violet, deep chestnut and reddish black. Some olives such as the Spanish Manzanilla and the French Picholine are tastier when picked green, others such as the famous Tiny Nicois olives and the Greek Kalamata are best when fully ripe.