| Specification | Description |
| Shape | Oval or elliptical, with a slightly flattened appearance |
| Size | Typically 1.5–3 cm in length, 1–2 cm in diameter |
| Weight | Generally 2–5 g per olive |
| Color | Green when unripe, turning yellow, purple, or black when ripe |
| Skin Texture | Smooth, slightly wrinkled when ripe |
| Flesh Color | Light green to pale yellow or purple, darkens with ripening |
| Taste | Bitter when unripe, mild and slightly tangy when ripe |
| Aroma | Fresh, slightly fruity or grassy, with a mild nutty scent |
| Moisture Content | Approximately 60-85% |
| Nutritional Content | High in healthy fats (oleic acid), vitamin E, and antioxidants |
| Chemical Composition | Rich in monounsaturated fats, fiber, and minerals like calcium |
