Green olive tree - advice req'd

Afternoon All,
We have a 12-15m high green olive tree in the garden which currently has a crop of a few thousand olives. I saw a blackbird eating them this morning, although when tasting them they still taste bitter.

If anyone has advice when / if green olives can ripen fully over here in Auckland it would be welcome, and also whether it's worth picking them. On quick research the ripening process to remove the phenols seems to take time and be rather technical.

Any advice or offers to carefully pick and process the crop when it's ready would be welcome. Payment would be the oil from half the processed crop. Could be worthwhile? :) Just seems a shame to let the crop go to waste although this time of year maybe the sun isn't strong enough to finish ripening the olives before they fall?

Depends on the breed. Some will always be bitter to the tase but the oil is fine. Others are sweet and the oil tastes like dog dung. Do you know what breed it is?

Heaps of recipes in Google. Had a friend who bottled them and soaks them in water a few times before processing. They tasted quite good.

Yes they are very time consuming to get to a finished product. Ive done it a few times and was disappointed with the results compared to what Im used to eating. A LOT of work and energy spent for little. Unless you have a great deal of them I dont think oil is easy either. I hope someone comes along and can put me wrong ;)

All olives are bitter if eaten straight from the tree. Once ripe, olives need to be cured in brine or salt usually for a few weeks or months to become edible. Not all varieties are suitable. Most varieties you'll see in NZ are ripe when they are black, not green.
To extract the oil from olives you'll need to press them somehow. In areas where olives are grown commercially there are often pressers who will process small batches. However the cost is likely much more than the value of the oil you'll receive . from one tree probably half a litre.

Are they ripe when they turn black?