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Antakya crushed olive Calories
Traditionally crushed, brined and fermented green olives from Antakya
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
5 piece (medium) of Antakya crushed olive (25 g) has 36 calories. That works out to 145 calories per 100 g. It contains 1 g of carbs, 0.3 g of protein, 3.5 g of fat and 0.8 g of fiber. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Antakya crushed olive Nutrition Facts
Selected: 5 piece (medium) · 25 g
36
KCAL / 25G
Carbs
1g
· 0% DV
Protein
0.3g
· 1% DV
Fat
3.5g
· 4% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 11% · Protein 3% · Fat 86%
Antakya crushed olive nutrition facts table · 5 piece (medium) (25 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 36 kcal | |
| Total fat | 3.5 g | 4% |
| Saturated fat | 0.5 g | 3% |
| Trans fat | 0 g | |
| Sodium | 388 mg | 17% |
| Total carbohydrate | 1 g | 0% |
| Fiber | 0.8 g | 3% |
| Protein | 0.3 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 5 Pieces of Antakya crushed olive?
| Serving | Amount | Calories |
|---|---|---|
| 5 piece (medium) | 25 g | 36 kcal |
| 1 tablespoon (chopped) | 12 g | 17 kcal |
| 3 piece (small) | 15 g | 22 kcal |
| 1 serving (small) | 30 g | 44 kcal |
| 10 piece (large) | 50 g | 73 kcal |
| 1 serving (large) | 60 g | 87 kcal |
| 100 g | 100 g | 145 kcal |
| 20 piece (jumbo) | 100 g | 145 kcal |
| 1 cup (whole) | 140 g | 203 kcal |
Calculated from 145 calories per 100 g.
Frequently Asked Questions About Antakya crushed olive
What is Antakya crushed olive?
Antakya crushed olive is a regional Turkish preparation made from green olives that are cracked, brined and fermented. The cracking lets the brine reach the fruit more readily, giving the olives a distinctive tangy, savory flavor.
How is Antakya crushed olive traditionally made?
Green olives are gently cracked without removing their stones, then cured in brine until their bitterness mellows and fermentation develops their flavor. They are kept submerged in the brine during curing and storage.
Is Antakya crushed olive the same as cracked or smashed olives?
It is a type of cracked olive, but Antakya crushed olive refers to a regional preparation: green olives are cracked and then brined and fermented. The exact seasoning and curing approach can vary between households and producers.
Why does Antakya crushed olive taste bitter?
Some bitterness is natural in green olives, and it can remain if the fruit has not been cured long enough for your taste. Briefly soaking Antakya crushed olive in fresh water can soften the bitterness, though it also reduces salt and flavor.
How do you serve Antakya crushed olive?
Serve Antakya crushed olive as part of a mezze spread or alongside bread, cheese, and other breakfast foods. A little olive oil, lemon, or herbs can complement its briny flavor; drain it first if you do not want extra brine on the plate.
Does Antakya crushed olive need to stay in brine?
Yes, keep Antakya crushed olive covered with its brine so the exposed fruit does not dry out. Use a clean utensil to take out portions, and refrigerate the container after opening.
Is Antakya crushed olive fermented?
Yes, Antakya crushed olive is traditionally fermented in brine. Fermentation helps mellow the olives’ natural bitterness and contributes a tangy flavor; it is different from simply seasoning fresh olives just before serving.
Can you rinse Antakya crushed olive before eating it?
Yes, you can rinse Antakya crushed olive briefly or soak it in fresh water if the brine tastes too salty. Drain it well before serving, and avoid soaking longer than needed because the olives may lose some of their characteristic flavor.
Can you make Antakya crushed olive at home?
Yes, you can make Antakya crushed olive at home by cracking green olives and curing them in brine. Keep the fruit submerged in a clean container, and allow enough curing time for the bitterness to mellow before serving.
How can you tell if Antakya crushed olive has gone bad?
Discard Antakya crushed olive if it develops an unpleasant rotten smell, a slimy texture, or colored, fuzzy mold. A little brine cloudiness can occur during fermentation, so judge it alongside the smell and appearance of the olives.
Antakya crushed olive Vitamins & Minerals
Vitamins
Vitamin E
0.43mg · 3% DV
Vitamin A
5µg · 1% DV
B6
0.01mg · 1% DV
B1
0.01mg · 1% DV
Minerals
Sodium
388mg · 17% DV
Copper
0.03mg · 3% DV
Calcium
13mg · 1% DV
Iron
0.13mg · 1% DV
Potassium ⭐
11mg · 0% DV
Antakya crushed olive Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Antakya crushed olive
To burn the 36 calories in 5 piece (medium) (25 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Antakya crushed olive?
Antakya crushed olive is a Hatay speciality made by cracking whole green olives and curing them in brine, where they ferment. The result is savoury and tangy, with the characteristic bitterness of green olives and a pleasantly firm bite. In Antakya, it is commonly served at breakfast with bread, cheese and fresh vegetables, or brought to the table as part of a meze spread. Its nutritional profile is largely shaped by fat, with 14 g per 100 g, alongside some fibre. Brined olives can taste quite salty, so rinse them briefly if you prefer a milder flavour.
How Nutritious Is Antakya crushed olive?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Antakya crushed olive Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Antakya crushed olive Contain Allergens?
No known major allergens
Which Diets Is Antakya crushed olive Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Antakya crushed olive Fat Profile
SATURATED
0.5g
MONOUNSATURATED
2.55g
POLYUNSATURATED
0.33g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.