Why are these olives so different from others? It has to do with the way they're processed. Most California olives are picked firm and green, then ripened in a lye cure that leaches out their bitterness. Then they're oxidized to a uniform blackness before they're canned. Of course, some California olives aren't so dark and mild. Long a staple of California kitchens, Graber-brand olives are fully tree-ripened before curing in sealed vats to prevent oxidization. Mottled reddish-gold in color, pit-in Grabers are more tender and nuttier-tasting than their ebony kin. And take our word for it, they're just as equally addictive.