I know these, they're green olives "sin hueso" stuffed with paprika. You also get them stuffed with garlic or other spicy vegetables.

The ones in my can are black olives "con hueso". That's the ones we prefer. Even if we also use the green. It's still better than no olives.
Reasons for using black:
1. The water in the glass/tin will not wash out the taste so fast when the stone remains in. With green that's less of a problem.
2. The Black ones have another taste and are a bit softer than the green.

Actually, they are the same olives, the black just remain longer on the tree to turn black (ripen) after they have reached the maximum size as green.

Hi Stein!!! Thanks for the olive lesson!!! Actually these green olives are stuffed with "pimentos" a little red vegetable in the pepper family I think, however they have little to no taste,,, I think they just plug the hole with it and it looks finished??? Yea!!! I like Black Olives too!!! Thanks for checking in to my olive fest!!! Gary