Table olives are generally only used to process for eating. They have a low oil content, and usually a higher flesh to pit ratio, making them good eating olives. They are picked by hand to avoid bruising, sorted in sizes, and soaked in a solution for up to 12 months. They can be green or black olives. They can be used as is, flavoured with herbs, depipped and stuffed, sliced, salted and dried (throubes), or made into a paste (tapenade).
Medium / large fruit (4.8g). High yields. Ripens early. Excellent pickling fruit. Pickled green or black. Fruit is of excellent taste and texture. Fruit should be processed before it is fully ripe to retain flesh firmness. Origin:Spain. Not recommended for oil, as oil extraction can be difficult. Suggested cross-pollinators are Frantoio, Picual and Arbequina.
Medium/ large fruit (3-5g.) Pickled black. Origin: Greece. Highly regarded as one of the best table varieties – It is the bench mark of black eating olives. The demand for this olive is growing internationally. The olives are harvested when ripe, processed naturally in brine and the flesh retains its firm, characteristic texture. Suggested cross-pollinators are Coratina, Frantoio and Koroneiki.
The Barouni olive variety is grown almost exclusively in Tunisia, and primarily for table olives. It has a very low oil content. Producing good sized fruit, it is picked and processed green. . Consistent bearer of good crops. Small spreading tree, easy harvesting. Does well in both cold and warmer climates. Mid to late season.