Olive trees tend to have an inconsistent fruiting pattern. However, with regular fertilization and watering, they produce abundant fruit biennially. As olives mature, their color transitions from green to violet and eventually darkens to brown or black. Olives are categorized based on fruit size into three main types: small olives (primarily for oil extraction), medium-sized or Mesocarps (suitable for both oil and direct consumption), and large olives (exclusively for eating). Here are the detailed types within each category: