This manual is the product of a long-term effort to gather valuable information from existing, old, and recent literature concerning olives and olive oil. Additionally, many pieces of information come from the author's extensive research involvement with olives. Despite the efforts of researchers worldwide on olives, some problems have not been adequately addressed. Thus, this manual aims to both equip students with sufficient knowledge about olives and assist Greek olive producers in increasing yield and improving the quality of olive products.