They are packed in barrels of about 45 gallons capacity, and like the Queen, are repacked into individual containers in this country.
A few olives are packed with a mince of capers, anchovies, truffles, etc., and the olives preserved in oil. A few are also packed for garnishing, in which cubes are cut out and the spaces filled with bright peppers.
Domestic
In California the commercially prepared olives are practically all ripe, only a very limited quantity of green ones being prepared. Since the olives, even on the same tree, ripen at various periods, three pickings are made during the season, when olives well colored and of an equal degree of ripeness are taken. In excessively ripe olives, the skin toughens, and the fruit is difficult to pickle. The trees are pruned so as to keep them low enough to be reached by the harvesters on step ladders, in order that all picking may be done by hand. The picked fruit is taken to a central point to be filled into boxes or barrels, for transportation to the factory. For the best grades of olives, particular care is taken during this part of the work to avoid bruising the fruit, which is picked into canvas bags, pails, etc., then poured into barrels partly filled with water, so that the water will furnish a cushion for the fruit. The olives are transported to the factory in these barrels. These precautions are taken as bruised spots soften and become black, and the resulting processed fruit will not be of first quality. Many
growers deliver fruit dry in lug boxes, but bruising and crushing are liable to occur during transportation. The fruit is delivered into a hopper filled with water, then from the hopper into boxes where the fruit is drained. The fruit is delivered in the factory to be first sorted which is done on a moving belt, and here all stems and defective fruit are removed as the fruit is carried slowly past the workers who sit or stand on either side. In some factories the sorting is done after the fruit is pickled, but is much more difficult due to the change in color
through the action of the lye and of oxidation. The fruit is next passed to the grader, which separates the various sizes. From the grader the three largest sizes are each delivered to a moving belt to be sorted for color, degree of ripeness, and culls, as the curing must be modified to suit the particular degree of ripeness, a crisp firm olive requiring a heavier treatment than does a riper, softer-textured one. The olives as sorted, are passed to small side belts, which thus deliver fruit uniform in size and color to the receiving boxes. Great care is taken in the sorting of olives, different varieties are not mixed, nor even fruit of the same variety but from different localities. In grading for size by machine, 1/16 of an inch is the variation between each size and the next; those less than 10/16 are removed to be used for other purposes. When the minimum is due to the variety and not to stunting, the fruit may be pickled, because aside from the larger proportion of pit, the flavor is equal to that of the large fruit. Usually the smaller olives were used for oil, but more recently are used for relishes and sauces. The sizes upon which the different grades are made are based upon the short diameter of the fruit, and have been adopted by the California Olive Association:
| Grade | Number per lb. | Diam. in inches |
| Standard | 120-135 | 10/16-11/16 |
| Medium | 105-120 | 11/16 |
| Large | 90-105 | 12/16 |
| Extra Large | 75-90 | 13/16 |
| Mammoth | 65-75 | 13.5/16 |
| Giant | 55-65 | 14/16 |
| Jumbo | 45-55 | 15/16 |
| Colossal | 35-45 | 16/16 |