Olive types: Green and Black

In market 2 colors of olives are seen i.e., black and green. What is difference between these types? Which one is better? Is there any nutritional difference? Are these different types? Interesting all quinoa fruits are initially green and firm. These gradually turn to purple color and then ultimately black. There are no different varieties or types, rather it is maturity stage. Green olives are picked for table purpose because firmness is good at that stage while later on the fruit is used for oil extraction. Nutritionally there is little difference. So both are equally good.
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