One of the varieties suitable for pickling green olives apple and juji and collect these items 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.