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Grilled green olives, rich in healthy fats and antioxidants.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
3.8g
· 10%
Protein
1.2g
· 3%
Fat
14.2g
· 87%
Fiber
3.3g
Vitamins
Vitamin E
3.8mg · 25% DV
B1
0.03mg · 3% DV
Vitamin A
20µg · 2% DV
B6
0.03mg · 2% 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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
2.2g
MONOUNSATURATED
10.3g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 16.3:1
Above the ideal 4:1 (16.3:1).
Grilling adds lightly smoky, roasted notes to the olives’ naturally briny and herbal taste. It makes them especially useful where a stronger flavour is wanted without adding a separate sauce.
They are usually ready to eat straight from the jar or package. They can be added to hot dishes, but prolonged cooking may make them softer and less appealing in texture.
Keep opened olives refrigerated in a clean, sealed container, ideally covered by their brine or oil. Use clean utensils each time to help prevent spoilage.
Yes, but freezing can soften their flesh after thawing. Thawed olives work best in cooked dishes, sauces, or chopped spreads rather than as a firm snack.
A quick rinse under cool water can reduce surface salt, although it may also soften some of the seasoning. Pairing them with unsalted foods such as tomatoes, cucumber, or plain yogurt also balances the overall dish.
Yes, their smoky, salty flavour pairs well with crisp vegetables, citrus, herbs, and mild cheese. Because they are flavourful, a small amount can season a salad with less need for extra salty dressings.
The main difference is flavour rather than basic use: grilled olives have roasted, smoky notes, while regular green olives taste brighter and more purely briny. Grilled versions are often better for antipasto plates, pizza, and warm vegetable dishes.
Yes. They can be more than a garnish: chopped grilled olives can add depth to tapenade, grain dishes, pasta sauces, and roasted vegetables. Their fat also helps carry the flavour of herbs, garlic, and citrus.
They are not usually an ideal stand-alone pre-workout food because they provide little rapidly available carbohydrate and may feel heavy for some people close to training. If eaten before exercise, a small amount alongside a carbohydrate-rich food is generally more practical.
People following a low-sodium diet, or those advised to monitor sodium for blood pressure or kidney concerns, should check the label and keep portions moderate. Pitted olives are safer for young children and anyone with swallowing difficulties, as pits can be a choking or dental hazard.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.