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Fermentation outcomes remain variable because of cultivar characteristics, spontaneous microbial succession, and limited control over microbial and biochemical dynamics. Recent research has therefore shifted toward a more mechanistic understanding of microbial\u2010metabolite interactions and strategies for more reproducible fermentation control. This review critically examines the microbial ecology, phenolic bioconversion, volatile compounds and metabolite formation, and their relationships with table olive quality. Emerging non\u2010thermal technologies, including ultrasound, high hydrostatic pressure, pulsed electric fields, cold plasma, and pulsed light, are evaluated according to their demonstrated and potential roles in microbial modulation, mass transfer, phenolic transformation, and process stability, with particular attention to the strength of table\u2010olive\u2010specific evidence. The review further examines omics and multi\u2010omics approaches for functional microbial characterization and metabolite profiling, together with sensor\u2010based monitoring, artificial intelligence, and machine learning as emerging tools for data\u2010driven fermentation assessment. The evidence indicates that technological maturity varies substantially among emerging approaches and that most omics\u2010 and AI\u2010based applications remain more advanced in characterization and classification than in real\u2010time fermentation control. Further development will require integration of strain\u2010resolved microbiology, quantitative metabolite analysis, process monitoring, predictive modelling, and sensory validation under independent pilot\u2010 and industrial\u2010scale conditions. Such approaches may support a transition from empirical fermentation toward more reproducible and evidence\u2010based table olive bioprocessing.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71520","type":"journal-article","created":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T16:21:34Z","timestamp":1791390094000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Table Olive Fermentation: Microbial Ecology, Metabolite Transformation, and Emerging Non\u2010Thermal and Omics\u2010Based Technologies"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-2086-7109","authenticated-orcid":false,"given":"Ay\u015fenur","family":"Acar","sequence":"first","affiliation":[{"name":"Agriculture Faculty Food Engineering Department Selcuk University  Konya Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nihat","family":"Akin","sequence":"additional","affiliation":[{"name":"Agriculture Faculty Food Engineering Department Selcuk University  Konya Turkey"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,7]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.137472"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2020.01128"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2021.797295"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2026.104599"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2021.10.001"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods8080280"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/app1220104"},{"key":"e_1_2_8_9_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.12117"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/microorganisms5020030"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2012.00245"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010017\u20101882\u20107"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf3017699"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11010122"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fpsl.2015.04.002"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.3390\/app13042381"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2019.103250"},{"key":"e_1_2_8_18_1","volume-title":"Standard for Table Olives (CXS 66\u20131981)","author":"Codex Alimentarius Commission","year":"2024"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9040514"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2012.00248"},{"key":"e_1_2_8_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2016.11.035"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.12.032"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2018.07.166"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.134746"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.112304"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.8443"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.14384"},{"key":"e_1_2_8_28_1","unstructured":"Fern\u00e1ndez A. 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