The desalting process is critical for packaging table olives in brine with reduced NaCl or fortified mineral nutrients. In this study, the effect of desalting on the physicochemical characteristics and mineral content of green Manzanilla Spanish-style (plain and stuffed with pepper paste) and DOPAloreña de Málagatable olives was investigated for the first time. The surface colour of the fruits turned slightly brownish, and the olives became somewhat softer. The lactic acid, the mineral macronutrients (mainly) and micronutrient contents decreased, while flesh moisture increased. The kinetic parameters of the minerals’ losses depended on the presentation, with the estimated values for plain olives being the lowest (slowest desalting). Overall, the desalting process resulted in slight quality damage and a moderated decrease in the mineral concentration in the flesh, leading to some product degradation. This study provides quantitative information on these changes that may affect the commercial value of the final products and offers information for viable designs.