Black table olive consumption is both culture and consumption habit in Mediterranean countries. Beside that as a parallel to increased knowledge of healthy nutrition table olive consumption was increased in world wide. Unfortunately, there is a lack of dissemination scientific information on black table olive characteristics related to consumer buying and eating chooses. So that this work is aimed to emphasize information on some sensorial characteristics of table olive which related to indicators of natural process and quality to help the consumer for correct evaluation of table olive product.