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The processing of green and black olives, is a procedure that begins at the field. The trees’ planting and the cultivation practices during the first years of the trees life, contribute decisively to the subsequent production and the final quality of the processed olive. Proper prevention, combating diseases and insects that afflict the olive trees are also of major importance. This thesis analyzes the procedure that should be followed so that the olives are harvested properly. Next comes the processing of the olives, where we analyze both table and commercial types, and also the packaging and standardization methods. Moreover, all the economic benefits that on olive grower can have, are mentioned and all the procedures that we followed during our business trial (F.O.G) are described. Finally some statistical data about global production and acreage production of olive cultivation were studied and are mentioned.