@Stan, your harvest looks great. I found less damage to my olives if I harvest at green ripe stage. The longer they sit on the tree, the longer they are subject to various attacks. I like the crunch, texture, and flavor of green ripe as well.
I can’t pass by an olive bar in any market without picking up some ‘Castelvetrano’ olives. They are truly a cut above.
Check out this thread for growing and processing olives: