“White olives originate from mutations affecting the production of anthocyanins, those pigments typical of what you see in conventional ripened olives so that at the full ripening stage they do not become black,” explained Antonella Pasqualone, professor of food science and technology at the University of Bari in southern Italy. The white olives, she added, “are not very diffused and are normally rare.”
Source: Leucocarpa, the Dazzling White Olive From Magna Graecia — Greece High Definition