**5. Conclusions**

Different treatments (or curing methods) that are necessary to remove the bitterness of the raw olive and to stabilize them to obtain edible table olives, causing a loss in phenolic substances which also results in a loss of anthocyanins and antioxidant activity. However, CdN black table olives were the richest in polyphenols, consequently possessing the best antioxidant activity among the analyzed black table olives and among other black table olives reported in literature [37]. Moreover, it is plausible that regular consumption of CdN table olives can give real returns in terms of prevention of oxidative stress.

**Author Contributions:** Conceptualization, A.A., E.S., C.N., F.B.; methodology, C.N., A.A., A.M., E.N.; formal analysis, A.A., E.S., M.V.; investigation, F.N.; resources, A.L.; data curation, A.A., C.N; writing—original draft preparation, A.A., C.N., E.S.; writing—review and editing, F.B., L.D.B; supervision, A.M.; project administration, L.D.B.; funding acquisition, A.L. and L.D.B.

**Funding:** This research received no external funding.

**Conflicts of Interest:** The authors declare no conflict of interest.
