Interesting, sounds like the oil is transparent and "spicy":
> But while Calabrians venerated the white olive, they rarely consumed it. Rotella has uncovered very few past or present instances of the oil or olives being used as a part of local cuisine, besides accounts from farmers of frying the olives and eating them as a frugal, simple snack while working. The oil from white olives is transparent and, according to Rotella, was generally considered too spicy and unusual for the Calabrian palate.
> But while Calabrians venerated the white olive, they rarely consumed it. Rotella has uncovered very few past or present instances of the oil or olives being used as a part of local cuisine, besides accounts from farmers of frying the olives and eating them as a frugal, simple snack while working. The oil from white olives is transparent and, according to Rotella, was generally considered too spicy and unusual for the Calabrian palate.