Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →
Dry-cured black olive Calories
Salty, rich in healthy fats, low carb
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
8 piece (medium) of Dry-cured black olive (30 g) has 105 calories. That works out to 349 calories per 100 g. It contains 2.6 g of carbs, 0.7 g of protein, 10.4 g of fat and 1.7 g of fiber. Its 1.1 mg of Vitamin E covers 8% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Dry-cured black olive Nutrition Facts
Selected: 8 piece (medium) · 30 g
105
KCAL / 30G
Carbs
2.6g
· 1% DV
Protein
0.7g
· 1% DV
Fat
10.4g
· 13% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 3% · Fat 87%
Dry-cured black olive nutrition facts table · 8 piece (medium) (30 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 105 kcal | |
| Total fat | 10.4 g | 13% |
| Saturated fat | 1.38 g | 7% |
| Trans fat | 0 g | |
| Sodium | 840 mg | 37% |
| Total carbohydrate | 2.6 g | 1% |
| Fiber | 1.7 g | 6% |
| Protein | 0.7 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.
Log this food in EatBetter
100,000+ people use it
- Get your daily calorie target
- Snap your meal, log it in seconds
- See every vitamin and mineral
📸 Scan the code to get the app free.
How Many Calories in 8 Pieces of Dry-cured black olive?
| Serving | Amount | Calories |
|---|---|---|
| 8 piece (medium) | 30 g | 105 kcal |
| 1 tablespoon (chopped) | 12 g | 42 kcal |
| 4 piece (small) | 15 g | 52 kcal |
| 1 serving (small) | 20 g | 70 kcal |
| 2 tablespoon (chopped) | 24 g | 84 kcal |
| 0.25 cup (whole) | 35 g | 122 kcal |
| 1 serving (large) | 40 g | 140 kcal |
| 12 piece (large) | 45 g | 157 kcal |
| 16 piece (extra large) | 60 g | 209 kcal |
| ½ cup (whole) | 70 g | 244 kcal |
| 100 g | 100 g | 349 kcal |
Calculated from 349 calories per 100 g.
Frequently Asked Questions About Dry-cured black olive
What is a dry-cured black olive?
A dry-cured black olive is a ripe olive preserved by curing it with dry salt rather than soaking it in brine. The process draws out moisture, leaving the olives characteristically wrinkled, chewy, and intensely savory.
How are dry-cured black olives made?
Dry-cured black olives are made by layering or mixing ripe olives with salt and allowing them to cure as moisture drains away. They are turned or handled during curing, then excess salt is removed before they are packed.
Why are dry-cured black olives wrinkled?
Dry-cured black olives wrinkle because dry salt draws moisture out of the fruit during curing. Their shriveled appearance is normal for this style and does not, by itself, mean the olives have spoiled.
How do dry-cured black olives differ from brined black olives?
Dry-cured black olives lose moisture as they cure with salt, while brined black olives sit in salted water. Dry-cured olives are usually chewier and more concentrated in flavor; brined olives tend to be plumper and juicier.
How can you make dry-cured black olives less salty?
Rinse dry-cured black olives briefly under water to remove salt from their surface. For a milder taste, soak them for a short time and drain them well, but a long soak can soften their texture and dilute their characteristic flavor.
Do dry-cured black olives need to be refrigerated after opening?
Yes, refrigerate dry-cured black olives after opening and keep them in a clean, tightly sealed container. Use a clean utensil when serving and avoid letting moisture or food scraps get into the container.
How do you use dry-cured black olives in cooking?
Add dry-cured black olives to salads, pasta, pizza, or bread dough for a concentrated savory flavor. Because they can be quite salty, taste the dish before adding extra salt, and remove the pits if the recipe calls for it.
Can you eat the pits in dry-cured black olives?
No, you should not eat the pits in dry-cured black olives. Remove them before serving olives to young children, and cut the fruit into an age-appropriate size to reduce choking risk.
Are dry-cured black olives too salty to eat every day?
Dry-cured black olives can contribute a substantial amount of salt, so eating them daily may not suit someone who needs to limit sodium. Keep portions modest and choose a less salty olive when managing sodium intake.
Can dry-cured black olives be frozen?
Yes, you can freeze dry-cured black olives in a sealed freezer-safe container. Thaw them in the refrigerator; freezing may soften their texture, so thawed olives work best in cooked dishes, sauces, and dressings.
Dry-cured black olive Vitamins & Minerals
Vitamins
Vitamin E
1.14mg · 8% DV
B6
0.01mg · 1% DV
B2
0.01mg · 1% DV
Vitamin A
6µg · 1% DV
Minerals
Sodium
840mg · 37% DV
Copper
0.04mg · 4% DV
Iron
0.48mg · 3% DV
Calcium
16mg · 2% DV
Potassium ⭐
13mg · 0% DV
Dry-cured black olive Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Dry-cured black olive
To burn the 105 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 Dry-cured black olive?
Dry-cured black olive is a ripe black olive preserved with salt rather than kept in brine. The traditional curing draws out moisture, leaving the olives wrinkled, concentrated in flavour and often pleasantly firm, with a savoury, slightly bitter edge.
In Turkey they commonly appear at breakfast with bread, cheese and fresh vegetables, or as part of a meze spread. Elsewhere, they also work well alongside cheeses and breads, tossed through salads or served as part of an antipasti platter. They are rich in fat, provide some fibre and are low in carbohydrates. If the saltiness is strong for your taste, briefly rinse and drain them before serving.
How Nutritious Is Dry-cured black 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 Dry-cured black 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 Dry-cured black olive Contain Allergens?
No known major allergens
Which Diets Is Dry-cured black olive 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
Dry-cured black olive Fat Profile
SATURATED
1.38g
MONOUNSATURATED
7.74g
POLYUNSATURATED
0.9g
Omega 6:3 ratio 43.5:1
Above the ideal 4:1 (43.5:1).
Compare Dry-cured black olive
Foods Similar to Dry-cured black olive
Have another question about Dry-cured black olive?
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Scan calories with your camera
Instant AI nutrition analysis
Nutrition data compiled from USDA FoodData Central and scientific sources.