Table olives are one of the most important traditional fermented foods in the Mediterranean Basin. However, the presence of phenolic compounds in fresh olives, particularly the bitter glucoside oleuropein, necessitates the conversion of this compound into non-bitter substances to make the fruit edible. Industrial table olive processing typically involves chemical treatments, which pose environmental risks and potential hazards for both the industry and consumers. Therefore, the development of an innovative biological treatment process for green table olive production could significantly enhance the Moroccan olive industry. This study investigates esterase activity of Lactiplantibacillus plantarum FSO1 and Candida pelliculosa L18, both isolated from green olives during fermentation, as potential bio-debittering agents. The activity was maximum at pH 6 and 0% NaCl, with enhanced activity of C. pelliculosa L18 over L. plantarum FSO1. Bioinformatics and molecular research confirmed the presence of esterase genes, which indicate their potential as clean alternatives to chemical debittering agents employed in olive processing. These outcomes provide the basis for industrial exploitation of sustainable olive fermentation. The results indicate that lactic acid bacteria (LAB) and yeast are both capable of producing extracellular, inducible esterase enzymes of potential application. These enzymes possess high value for the biological treatment of table olives as a green alternative to conventional chemical processing pathways.