The olive's suitability for table consumption is a function of its size, which is important to presentation. Olives between 3 and 5 g are considered medium-sized, while those weighing over 5 g are large.
Fruits that are more or less spherical in shape usually sell best, although some elongated ones also find favour.
The stone should come away easily from the flesh and a flesh:stone ratio of 5 to 1 is acceptable; the higher this ratio the better the commercial value of the olives.
The skin of the fruit should be fine, yet elastic and resistant to blows and to the action of alkalis and brine.
A high sugar content in the flesh is an asset. The lowest acceptable level is 4%, especially in olives that undergo fermentation.
Oil content should be as low as possible because in many cases it impairs the keeping properties and consistency of the processed fruit. Only in certain types of black olives is a medium to high oil content desirable.