Olive pickling.. The combination when the color of the fruit in the transition from green to yellowish green, which is the appropriate degree of pickling

Of green olive varieties suitable for pickling in the house apples and Agizi and collect these items in Egypt between the first of September to mid-November, when the color is in the transition from green to yellowish green, the appropriate degree of pickling.
The fruit is harvested after it is full size and before it is colored or stained with scarlet spots. The fruits must be solid free from insect infections and the fruits are transferred once they are harvested into the analysis laboratories. They are then separated into different sizes so that the fruits of each size are treated as well as the economic impact of this process on marketing.