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Agriculture | n. phr.
Olives that are intended to be eaten raw after due processing.

Example

Table olives are a highly nutritious food with a balanced content of fats made up mainly of monounsaturated oleic acid. Eating olives also provides essential fatty acids, fibre, vitamins and minerals. Table olives are also an essential element of the Mediterranean diet, and a featured ingredient in hundreds of dishes.

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Additional information

The Quality Standard by the International Olive Council (1980) classifies table olives into the following types: green, changing colour, black and darkened. In Spain, the best-known table olive is the "Manzanilla" type.