Table olives are olives grown to be used in cooking or eaten out of the hand, as opposed to being grown for pressing into oil. While olives to be used for oil can be mechanically harvested, olives destined for table use must be picked by hand to avoid damaging them.
The olives must first be cured either in lye or in brine before they can become table olives.
Some olives are best for table olives, some are best for oil, some are dual purpose.
The opposite category is “Olives for Oil.” Less than 10% of the olives grown in the world are destined to be table olives.
Related entries
- Agrinion Olives
- Alcaparrado Olives
- Alcaparrado Olives
- Aleppo Olives
- Aleppo Olives
- Alphonso Olives
- Arauco Olives
- Ascolane Olives
- Atalanti Olives
- Black Gaeta Olives
- Californian Black Olives
- Conservolea Olives
- Dolce Baresana Olives
- Gigas Olives
- Gordal Olives
- Green Atalanti Olives
- Grossane Olives
- Halkidiki Olives
- Hondroelia Olives
- Ionian Olives
- Kadesh Olives
- Kalamata Olives
- Kaliva Olives
- Lebanese Black Olives
- Lebanese Green Olives
- Liguria Olives
- Lucques Olives
- Lugano Olives
- Manzanilla Olives
- Mission Olives
- Moroccan Dry-Cured Olives
- Moroccan Green Olives
- Nafplion Green Olives
- Niçoise Olives
- Nostraline Olives
- Nyons Olives
- Olives Les Baux de Provence
- Paragon Olives
- Passalunara Olives
- Picholine Olives
- Pimolas
- Ponentine Olives
- Provençal Olives
- Sourani Olives
- Tailladées Olives
- Thasos Olives
- Toscanelle Olives
- Tsakiste Olives
- Uovo di Piccione Olives
- Vallée des Baux Cracked Olives
- Volos Olives