Product specified maturity stage of olive was investigated by means of these studies for assessment of optimum harvesting time of olive fruit. Olive fruit was harvested at different maturity stages i.e. Lemon Green, Semi Ripened and fully ripened black olive. Olive pickle in rapeseed oil with spices was analyzed for various quality attributes i.e. color, firmness, taste, aroma and shelf life to assess optimum maturity stage of olive fruit for harvesting the crop to develop the specific food product of olive. Pickle developed from the fruit harvested at lemon green maturity stage proved best for quality parameters studied i.e. Color (43.17 oh), Firmness (16.91N), Taste (6.58), Aroma (6.53) and Shelf life (372.66 days). Pickle developed from fully ripened black olive fruit proved inferior in quality with lowest values of quality parameter.