In november when olives are picked around Tuscany (depending on area) olives are small, black and bitter. On the outside they are shiny black with specks of green on the inside they are white/yellowy in color. At this stage they are ready to be pressed and they will confer a slightly acidic and bitter pungent taste to the olive oil. However, in Pisa's province these olives are also traditionally used to cook. More specifically they are combined to game or meats have strong flavors - their bittery flavor creates quite an amazing effect.
In Chianni a small village some 50km to the south of Pisa and towards Volterra the local hunter's association in the past 35 years has even been organizing a "Wild boar with Olives" feast*. Here olives are picked by hand one by one and then cooked with the wild boar that is marinated and prepared in a stew like manner.