Table olives are the healthy fruit of the varieties of cultivated olive trees (Olea europaea), selected for the production of olives whose characteristics make them particularly suitable for processing. The processing of the olive is necessary, aiming mainly at the degradation of the phenolic glycoside oleuropein, a compound that gives a bitter taste to the fruit, making it impossible to consume immediately. Also, the various treatments aim to ensure the preservation of the product through the action of lactic acid bacteria (reducing the pH), to improve the quality of the final product (affecting the aroma, taste, texture, etc.). Olive varieties around the world are estimated to reach six hundred. Yet, there are three types of table olives in the market: natural black olives of the Greek type, black olives of California and green olives of the Spanish type. Table olive can be processed according to the method for natural black olives. Natural black olive is a natural product, i.e., the addition of chemicals is minimal. Its processing through the traditional method is simple and requires low energy consumption. The table olive processing plant must implement a healthy food production assurance system to protect the consumers from chemical hazards. This system is the HACCP (Hazard Analysis Critical Control Points) system, which is described by Codex Alimentarius. HACCP and ISO certification are a necessary step for most modern businesses, recognizing that a food business has developed, documented and implemented the right food production, standardization and packaging systems, according to these certifications.