Table olives are considered the most widespread fermented food in the Mediterranean area and their consumption is expanding all over the world. This fermented vegetable can be considered as a natural functional food thanks to their high nutritional value and high content of bioactive compounds that contribute to the health and well-being of consumers. The presence of bioactive compounds is strongly influenced by a complex microbial consortium, traditionally exploited through culture-dependent approaches. Recently, the rapid spread of omics technologies has represented an important challenge to better understand the function, the adaptation and the exploitation of microbial diversity in different complex ecosystems, such as table olives. This review provides an overview of the potentiality of omics technologies to in depth investigate the microbial composition and the metabolic processes that drive the table olives fermentation, affecting both sensorial profile and safety properties of the final product. Finally, the review points out the role of omics approaches to raise at higher sophisticated level the investigations on microbial, gene, protein, and metabolite, with huge potential for the integration of table olives composition with functional assessments.

食用橄榄被认为是地中海地区最普遍的发酵食品，其消费量正在世界范围内扩展。这种发酵蔬菜由于具有很高的营养价值和高含量的生物活性化合物，可被视为天然功能食品，有助于消费者的健康和福祉。生物活性化合物的存在受到传统上通过依赖于培养的方法开发的复杂微生物联盟的强烈影响。最近，组学技术的迅速普及代表了一个重要的挑战，即如何更好地了解食用橄榄等不同复杂生态系统的功能，适应和开发微生物多样性。这篇综述概述了组学技术深入研究推动食用橄榄发酵的微生物成分和代谢过程的潜力，这些微生物影响了最终产品的感官特征和安全性。最后，该评论指出了组学方法在提高微生物，基因，蛋白质和代谢产物研究水平方面的作用，具有将食用橄榄成分与功能评估整合的巨大潜力。