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Black dry-cured olives with olive oil Calories
High in monounsaturated fat, salty-cured, low carb
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
8 piece (medium) of Black dry-cured olives with olive oil (30 g) has 77 calories. That works out to 255 calories per 100 g. It contains 1.8 g of carbs, 0.5 g of protein, 7.7 g of fat and 1.1 g of fiber. Its 1.2 mg of Vitamin E covers 8% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Black dry-cured olives with olive oil Nutrition Facts
Selected: 8 piece (medium) · 30 g
77
KCAL / 30G
Carbs
1.8g
· 1% DV
Protein
0.5g
· 1% DV
Fat
7.7g
· 10% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 9% · Protein 3% · Fat 88%
Black dry-cured olives with olive oil nutrition facts table · 8 piece (medium) (30 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 77 kcal | |
| Total fat | 7.7 g | 10% |
| Saturated fat | 1.08 g | 5% |
| Trans fat | 0 g | |
| Sodium | 555 mg | 24% |
| Total carbohydrate | 1.8 g | 1% |
| Fiber | 1.1 g | 4% |
| Protein | 0.5 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 8 Pieces of Black dry-cured olives with olive oil?
| Serving | Amount | Calories |
|---|---|---|
| 8 piece (medium) | 30 g | 77 kcal |
| 1 tablespoon (whole) | 14 g | 36 kcal |
| 5 piece (small) | 18 g | 46 kcal |
| 2 tablespoon (double) | 28 g | 71 kcal |
| 0.25 cup (whole) | 35 g | 89 kcal |
| 1 serving (medium) | 40 g | 102 kcal |
| 12 piece (large) | 45 g | 115 kcal |
| 16 piece (extra large) | 60 g | 153 kcal |
| ½ cup (whole) | 70 g | 179 kcal |
| 100 g | 100 g | 255 kcal |
Calculated from 255 calories per 100 g.
Frequently Asked Questions About Black dry-cured olives with olive oil
How are black dry-cured olives with olive oil made?
Black dry-cured olives with olive oil are made by curing ripe black olives with salt rather than immersing them in brine. The process draws out moisture and concentrates their flavor; olive oil is added for richness and shine.
What is the difference between black dry-cured olives with olive oil and brined olives?
Black dry-cured olives with olive oil are cured with salt, while brined olives cure in salted water. Dry-cured olives are typically wrinkled and more concentrated in flavor, whereas brined olives tend to be plumper and juicier.
How should you store black dry-cured olives with olive oil after opening?
Keep black dry-cured olives with olive oil in a covered container in the refrigerator after opening. Use a clean utensil when serving, and keep the olives coated with oil to help limit drying and contamination.
Do you need to rinse black dry-cured olives with olive oil before eating them?
No, you do not need to rinse black dry-cured olives with olive oil before eating them. They can be served as they are; rinse only the portion you want to use if you prefer to remove some surface salt.
Why are black dry-cured olives with olive oil wrinkled?
Black dry-cured olives with olive oil are wrinkled because salt curing draws moisture from the olives. The creased skin is normal for this curing style and does not, by itself, mean the olives have spoiled.
Can you freeze black dry-cured olives with olive oil?
Yes, you can freeze black dry-cured olives with olive oil in a sealed, freezer-safe container. Their texture may become softer after thawing, so frozen olives are usually better suited to cooked dishes than to serving as a snack.
How can you make black dry-cured olives with olive oil less salty?
To make black dry-cured olives with olive oil less salty, briefly soak or rinse the portion you plan to eat. Avoid soaking them for a long time, as that can dilute their characteristic flavor and soften their texture.
How can you tell if black dry-cured olives with olive oil have gone bad?
Discard black dry-cured olives with olive oil if you see mold, notice a distinctly unpleasant smell, or find a slimy surface or unusual mushiness. Wrinkling and a concentrated taste are normal for dry-cured olives, but do not taste-test a suspicious one.
Are black dry-cured olives with olive oil good for you?
Black dry-cured olives with olive oil provide mostly monounsaturated fat, but their salt-cured preparation can make them high in sodium. They can fit into meals, though people who need to limit salt should keep portions modest.
What do you serve with black dry-cured olives with olive oil?
Serve black dry-cured olives with olive oil as part of a mezze spread, with bread, or alongside salads and roasted vegetables. Their bold, salty flavor pairs well with mild foods, so avoid adding extra salt to the rest of the meal.
Black dry-cured olives with olive oil Vitamins & Minerals
Vitamins
Vitamin E
1.17mg · 8% DV
B2
0.01mg · 1% DV
Vitamin A
6µg · 1% DV
Biotin
0.18µg · 1% DV
Minerals
Sodium
555mg · 24% DV
Copper
0.04mg · 4% DV
Iron
0.48mg · 3% DV
Calcium
16mg · 2% DV
Potassium ⭐
13mg · 0% DV
Black dry-cured olives with olive oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Black dry-cured olives with olive oil
To burn the 77 calories in 8 piece (medium) (30 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 Black dry-cured olives with olive oil?
Black dry-cured olives with olive oil are ripe black olives cured with salt until they become wrinkled, then dressed with olive oil. The dry-salting method is traditional in Turkey and gives the olives their concentrated, savoury flavour and pleasantly chewy texture.
They work well as part of a Turkish-style breakfast or meze spread, and can be added to salads, sandwiches or a grazing board. Their fat is mostly monounsaturated and they are low in carbohydrates, but the saltiness can be pronounced. Pair them with fresh vegetables, bread or mild cheese, and use a modest portion when serving alongside other salty foods.
How Nutritious Is Black dry-cured olives with olive oil?
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 Black dry-cured olives with olive oil 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 Black dry-cured olives with olive oil Contain Allergens?
No known major allergens
Which Diets Is Black dry-cured olives with olive oil Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Black dry-cured olives with olive oil Fat Profile
SATURATED
1.08g
MONOUNSATURATED
5.55g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 28.5:1
Above the ideal 4:1 (28.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.