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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. Some olives are best for Table Olives, some are best for oil, some are dual purpose.

The olives must first be cured either in lye or in brine before they can become Table Olives.

The opposite category is "Olives for Oil." Less than 10% of the olives grown in the world are destined to be Table Olives.

Other entries for:

Table Olives
Black Olives, Dolce Baresana Olives, Gordal Olives, Green Olives, Kalamata Olives, Manzanilla Olives, Mission Olives, Nostraline Olives, Passalunara Olives, Pimolas, Ponentine Olives, Sourani Olives, Toscanelle Olives

Other entries for:

Olives
Barnea Olives, Bella di Cerignola Olives, Blond Olives, Brine-Cured Olives, Cracked Olives, Dry-Cured Olives, Feral Olives, Fresh-Water Cured Olives, Greek Olives, Italian Olives, Lye-Cured Olives, Oil-Cured Olives, Oil Olives, Olive Juice, Olive Sizes, Pendolino Olives, Pidiccuddara Olives, Raw Olives, Spanish Olives, Stuffed Olives

Other entries for:

Preserves
Jams, Jelly, Mostarda di Cremona, Pickles