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Rich in olive-derived healthy fats
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Green olive and corn meze (80 g) has 116 calories. That works out to 145 calories per 100 g. It contains 8.2 g of carbs, 1.9 g of protein, 9.1 g of fat and 2.1 g of fiber. Its 0.1 mg of Copper covers 11% of the Daily Value. Its glycemic index is 45 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 80 g
116
KCAL / 80G
Carbs
8.2g
· 3% DV
Protein
1.9g
· 4% DV
Fat
9.1g
· 12% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 27% · Protein 6% · Fat 67%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 116 kcal | |
| Total fat | 9.1 g | 12% |
| Saturated fat | 1.32 g | 7% |
| Trans fat | 0 g | |
| Sodium | 528 mg | 23% |
| Total carbohydrate | 8.2 g | 3% |
| Fiber | 2.1 g | 8% |
| Protein | 1.9 g | 4% |
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 |
|---|---|---|
| 1 serving (medium) | 80 g | 116 kcal |
| 2 tablespoon (small) | 30 g | 44 kcal |
| 0.25 cup (small) | 45 g | 65 kcal |
| ½ cup (medium) | 80 g | 116 kcal |
| 100 g | 100 g | 145 kcal |
| 0.75 cup (large) | 120 g | 174 kcal |
| 1 cup (large) | 160 g | 232 kcal |
| 1 pack (jumbo) | 200 g | 290 kcal |
Calculated from 145 calories per 100 g.
Green olive and corn meze is a cold Turkish-style appetizer combining chopped green olives and corn. Recipes vary: some add herbs and olive oil, while others use a creamy dressing or include extra vegetables.
Green olive and corn meze is usually served cold or at room temperature. Chilling it briefly helps the flavors mingle, but let it sit out only for serving, especially if its dressing contains yogurt or mayonnaise.
Yes, green olive and corn meze can be made without mayonnaise. Use olive oil with lemon for a lighter, tangy version, or plain yogurt for a creamy alternative; adjust the seasoning after mixing because olives are already salty.
Firm, pitted green olives with a pleasant briny flavor work best in green olive and corn meze. Choose a milder variety if you want the corn to stand out, and chop large olives so they mix evenly into each bite.
Parsley, dill, and mint all complement green olive and corn meze. Add them finely chopped just before serving for a fresh flavor; use a light hand with strongly flavored herbs so they do not overpower the olives.
Yes, green olive and corn meze makes a bright side for grilled vegetables, fish, or meat. Its briny, slightly sweet flavors also pair well with flatbread, so it can fit into a larger meze spread.
Drain the corn thoroughly and pat any wet ingredients dry before mixing green olive and corn meze. If using yogurt, strain it first; add dressing gradually so the mixture stays creamy rather than pooling at the bottom.
Yes, black olives can replace green olives in green olive and corn meze, but they create a milder, less briny flavor and a darker appearance. Taste the mixture before adding salt, since the olives and dressing may already season it.
Yes, green olive and corn meze can be made ahead and chilled in a covered container. For the freshest texture, stir it before serving and add delicate herbs or crunchy toppings at the last minute.
Yes, green olive and corn meze can fit into a weight-loss meal when served in a moderate portion. Creamy dressings and extra oil make it richer, so pair a simple version with vegetables or a lean protein.
Vitamins
Vitamin E
1.44mg · 10% DV
B1
0.07mg · 6% DV
Folate
21.6µg · 5% DV
B6
0.09mg · 5% DV
Minerals
Sodium
528mg · 23% DV
Copper
0.1mg · 11% DV
Phosphorus
47mg · 7% DV
Manganese
0.14mg · 6% DV
Potassium ⭐
146mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 116 calories in 1 serving (medium) (80 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.
Green olive and corn meze brings briny green olives together with sweet corn in a Turkish-style small dish. The olives’ savoury tang balances the corn, while the kernels give the mixture a pleasantly chunky bite. Recipes may include other additions, so the exact flavour and texture can vary.
Serve it cool or at room temperature as part of a shared meze spread, alongside grilled dishes, or with bread for a simple snack. Its fat is largely associated with the olives; it provides 11.4 g of fat per 100 g. If you want a lighter spread, offer a modest portion with fresh vegetables and other lighter mezes.
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.
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 3
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.32g
MONOUNSATURATED
6.18g
POLYUNSATURATED
0.72g
Omega 6:3 ratio 11:1
Above the ideal 4:1 (11:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.