If you read into this more, it's actually the lye solution which artificially ripens the olive. That Youtube video doesn't go into the lye process other than th

If you read into this more, it's actually the lye solution which artificially ripens the olive. That Youtube video doesn't go into the lye process other than the chart that you can see on the wall while going over the 7 day process. My guess is they don't really want to be verbal that lye is used (sounds a little gross to me). However, the gap between why black olives are prone to botulism and green olives are not prone is not covered. I wish that was expanded on.