The black olive that adorns the huancaína potato or the ají de gallina is in fact a unique product that is produced only in Peru with its particular characteristics of size, color and maturation. 
Traditionally it is called "black" or "botija" olive, but it is not black but cherry colored and when exposed to air it can become a bit darker although it is recommended to always cover it with its brine.This olive is obtained from the ripe fruit of the olive tree which, after a lactic fermentation process of 45 days, is ready to be consumed, although with a longer resting time the flavor can improve considerably. The olive ripens on the tree between the months of July - August and after its period of fermentation it is ready to be marketed in the months of October - November.