The oxidized olives are generally packed in tins and they are always sterilized for quality safety.
The Confit olives (black oxidized), are green olives picked before they are fully ripe and turn black through an oxidation process. This slightly different treatment is known internationally as “Californian Style Ripe”.
Confit Olives have generally neutral flavor and aroma but they are very popular due to the low-salt preservation. Can be offered as whole, pitted or sliced.