Analysis of Quality and Safety Aspects of Table Green Olives

Table olives are pickled products obtained by partial or complete debittering followed by fermentation. This study evaluated the quality and safety of six commercial green table olive products (TaO1–TaO6) using microbiological, antioxidant, physicochemical, colorimetric, and sensory analyses. Microbiological assessment confirmed generally high hygienic quality. Total bacterial count (TBC) was below the detection limit in TaO1–TaO4 and detected only in TaO5 (2.90 log10 CFU/g) and TaO6 (2.76 log10 CFU/g). Yeasts and moulds were detected only in TaO5, while lactobacilli, Escherichia coli, and Staphylococcus spp. were not detected in any sample. Enterococci were isolated from TaO5 and TaO6. Antioxidant capacity differed significantly among samples (p = 0.001), with TaO4 showing the highest Trolox equivalent antioxidant capacity (TEAC) and TaO3 and TaO6 the lowest. Significant differences (p < 0.05) were also found in physicochemical properties, color parameters (L*, a*, b*), and sensory characteristics. TaO1 achieved the highest sensory scores for firmness and palatability, whereas TaO5 showed the poorest quality due to off-odors, soft texture, and poor appearance. Overall, the results demonstrate considerable product-specific variation, highlighting the importance of processing, formulation, and packaging for the quality and safety of commercial table olives.