1. A method for staining processed and unprocessed green olives freshly picked from a tree, as well as seedless, sliced olives in the form of halves, slices and quarters of slices using one of the following substances: chlorophyll, chlorophyllin and salts of the chlorophyllin copper complex, including soaking the olives in brine containing 0-7% sodium chloride, immersing the olives in a solution containing 0.006-3.5% sodium hydroxide and 0.005-0.9% chlorophyll, chlorophyllin and salts of the copper complex of chlorophyllin with a ratio of olives and liquid 0.45: 4 and living in this solution for 5-36 hours, followed by removal of the alkaline solution, washing with water, immersion in a solution containing an acid such as lactic, citric, ascorbic or hydrochloric acid, and keeping the olives in solution until the pH reaches less than 4, 6, and then adding acid to achieve the target pH, the solution being preferably replaced. 2. A method for staining processed and untreated green olives according to claim 1, wherein the coloring matter is 0.005-0.9% of the salt of the chlorophyllin copper complex. A method for staining processed and untreated green olives according to claim 1, wherein the coloring matter is 0.005-0.9% chlorophyllin. A method for staining processed and untreated green olives according to claim 1, wherein the coloring matter is 0.005-0.9% chlorophyll. A method for coloring treated and untreated green olives according to any one of claims 1 to 4, wherein 0.1-0.6% citric acid or 0.015-0.25% ascorbic acid or 0.1-0.6% lactic acid is used, or 0.03-0.5% hydrochloric acid or a combination thereof. 6. The method of preserving olives stained by the method according to claims 1-5, by1. Способ окрашивания обработанных и необработанных зеленых оливок, свежесобранных с дерева, а также без косточек, кусочки оливок в виде половинок, ломтиков и четвертинок кусочков с использованием одного из следующих веществ: хлорофилла, хлорофиллина и солей медного комплекса хлорофил
