In the present study, we evaluated chemical and nutrient characteristics of Ferrandina oven-dried table olives with the aim of enhancing the value of this product from a nutritional point of view. The protein content is low but essential amino acids threonine, valine, leucine and arginine contents are >100 mg/100g of e.p. These olives have appreciable quantities of sugars as glucose (3.8 g/100g e.p.) and fructose (0.6 g/100g of e.p.), while sucrose, maltose, and iso-maltose were present in very low concentrations. The fat content is high (46.9 g/100g e.p) but the balanced composition of essential fatty acids in which predominate MUFA, is assured by oleic/palmitic ratio (7.9), PUFA/SFA ratio (0.6) and cis MUFA + cis PUFA/SFA + TFA index (6.5). The low content of β-sitosterol (59.1%) and high content of Δ5-avenasterol (34.3%) are typical for the Majatica cultivar. Ovendried olives are, despite treatments, still rich in natural antioxidants such as biophenols (263 mg/100 g in olive pulp and 20.5 mg/kg in the oil) and tocopherols (112.3 mg/kg of oil). Finally, these olives can be considered as a source of fiber (3.4 g/100g of e.p.).