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Classic Mediterranean black olives, rich in healthy fats and antioxidants.
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
10 piece (medium) of Greek black olives (40 g) has 84 calories. That works out to 210 calories per 100 g. It contains 2.4 g of carbs, 0.7 g of protein, 8 g of fat and 1.4 g of fiber. Its 1.5 mg of Vitamin E covers 10% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 10 piece (medium) · 40 g
84
KCAL / 40G
Carbs
2.4g
· 1% DV
Protein
0.7g
· 1% DV
Fat
8g
· 10% DV
Fiber
1.4g
· 5% 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%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 84 kcal | |
| Total fat | 8 g | 10% |
| Saturated fat | 1.4 g | 7% |
| Trans fat | 0 g | |
| Sodium | 560 mg | 24% |
| Total carbohydrate | 2.4 g | 1% |
| Fiber | 1.4 g | 5% |
| 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.
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| Serving | Amount | Calories |
|---|---|---|
| 10 piece (medium) | 40 g | 84 kcal |
| 1 piece (jumbo) | 4 g | 8 kcal |
| 1 tablespoon (chopped) | 12 g | 25 kcal |
| 5 piece (small) | 20 g | 42 kcal |
| 1 serving (medium) | 50 g | 105 kcal |
| 15 piece (large) | 60 g | 126 kcal |
| 20 piece (extra large) | 80 g | 168 kcal |
| 100 g | 100 g | 210 kcal |
| 1 cup (whole) | 120 g | 252 kcal |
| 1 pack (medium) | 200 g | 420 kcal |
Calculated from 210 calories per 100 g.
Yes. Greek black olives provide mostly monounsaturated fats and antioxidant compounds, making them a flavorful part of meals. They are often cured in brine, so their sodium can be substantial; rinsing them can soften the salty taste.
Not necessarily. Kalamata is a particular Greek olive variety, often almond-shaped and deep purple, while Greek black olives can refer to several varieties and curing styles. Some products sold as Greek black olives are Kalamata, but the terms are not interchangeable.
Greek black olives are typically cured in brine, though some are dry-cured with salt. Curing removes the olives’ natural bitterness and develops their savory flavor; the exact texture and taste vary with the olive variety and curing method.
You can rinse Greek black olives if their brine tastes too salty. Rinsing reduces surface brine but does not remove all the sodium inside the olives, so account for their saltiness when seasoning salads, sauces, or cooked dishes.
Keep opened Greek black olives refrigerated in a covered container, preferably submerged in their brine. Use a clean utensil to take them out, and follow the package’s storage directions; discard them if you notice mold, an off smell, or an unusual texture.
Yes. Add Greek black olives to pasta, roasted vegetables, bread dough, or baked fish. Their salty, savory flavor intensifies a dish, so add them before adjusting the seasoning and taste the food before adding extra salt.
A bitter edge in Greek black olives can reflect the olive variety or its curing method. Proper curing usually mellows natural bitterness, but a quick rinse or brief soak in water can make especially sharp-tasting olives milder.
Some Greek black olives are sold with pits and others are pitted, so check the product itself before serving. Don’t swallow the hard pit; remove it while eating, and choose pitted olives for young children to reduce choking risk.
Yes, you can freeze Greek black olives, but freezing may soften their texture once thawed. Drain and portion them into a sealed freezer-safe container, then use the thawed olives in cooked dishes, where the texture change is less noticeable.
Greek black olives pair well with tomato, cucumber, red onion, feta, fish, and herbs such as oregano. Use them in Greek-style salads, grain bowls, pasta, or sandwiches, and reduce added salt because the olives already bring a briny flavor.
Vitamins
Vitamin E
1.52mg · 10% DV
Vitamin A
32µg · 4% DV
Biotin
0.4µg · 1% DV
B5
0.06mg · 1% DV
Minerals
Sodium
560mg · 24% DV
Copper
0.08mg · 9% DV
Iron
1.32mg · 7% DV
Calcium
33mg · 3% DV
Potassium ⭐
44mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 84 calories in 10 piece (medium) (40 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.
Greek black olives are ripe olives, usually cured in brine or salt until their skins turn deep purple to black. They come from Greece and are sold whole, pitted or sometimes crushed. Depending on the variety and cure, they taste pleasantly salty, fruity and slightly bitter, with a firm, meaty bite.
In Greece they are served alongside bread, cheese and other small dishes, or stirred into salads and cooked foods. They also work well on a mezze board or as a savoury snack. Their nutrition is mostly fat, with little carbohydrate; 100 g contains 20 g of fat. If you prefer a milder, less salty taste, rinse them briefly and pair them with fresh vegetables or unsalted bread.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
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.
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.
No known major allergens
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
SATURATED
1.4g
MONOUNSATURATED
5.6g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 24:1
Above the ideal 4:1 (24:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.