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Olives are rich in healthy fats, vitamin E, and antioxidants.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
3.8g
· 10%
Protein
1.2g
· 3%
Fat
15.3g
· 87%
Fiber
3.3g
Vitamins
Vitamin E
3.8mg · 25% DV
B5
0.3mg · 6% DV
B1
0.03mg · 3% DV
Biotin
0.8µg · 3% DV
Minerals
Sodium
1550mg · 67% DV
Iron
1mg · 6% DV
Calcium
52mg · 5% DV
Magnesium
11mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.1g
MONOUNSATURATED
10.7g
POLYUNSATURATED
1.5g
Omega 6:3 ratio 11.8:1
Above the ideal 4:1 (11.8:1).
They are usually the same fruit harvested at different stages of ripeness. Green olives are picked earlier and tend to be firmer and sharper in flavor, while black olives are generally riper, softer, and more mellow.
Raw olives contain bitter compounds and need curing before they are pleasant to eat. Water curing, brining, or other traditional curing methods reduce this bitterness over time.
Keep opened olives refrigerated in a sealed container and make sure they remain covered by their brine. Keeping them submerged helps prevent drying, surface mold, and loss of flavor.
Yes, but freezing can make olives softer after thawing. Thawed olives work best in cooked dishes, sauces, or tapenade rather than where a firm texture is important.
This can result from the brine balance, extended storage, or insufficient curing. Do not eat olives with mold, a foul odor, fizzing, or an unusually slimy texture.
A quick rinse removes some surface brine and can make olives taste less salty. For a greater effect, soak them briefly in fresh water, then drain; this may also soften their flavor.
Olives work well in salads, sandwiches, pasta sauces, grain bowls, pizzas, and tapenade. Tomatoes, cheese, lemon, garlic, and fresh herbs are especially complementary because they balance the olives' salty, fruity character.
Olives already contain fat, so adding a large amount of olive oil can make a dish quite rich. Still, a small amount of olive oil with olives, vegetables, and lemon makes a flavorful Mediterranean-style salad.
Olives alone are not an ideal quick-fuel snack before exercise because they are relatively high in fat and digest more slowly. After training, they can add flavor and fat to a meal that also includes protein and carbohydrate-rich foods.
People who need to limit sodium, including those with certain blood pressure, kidney, or heart conditions, should be mindful of brined olives. Some people with migraine sensitivity may also find that cured or brined foods trigger symptoms, so individual tolerance matters.
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Nutrition data compiled from USDA FoodData Central and scientific sources.