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Green olives (Hatay style) Calories
Salty, fermented, rich in monounsaturated fats
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
8 piece (medium) of Green olives (Hatay style) (32 g) has 46 calories. That works out to 145 calories per 100 g. It contains 1.2 g of carbs, 0.3 g of protein, 4.9 g of fat and 1.1 g of fiber. Its 1.2 mg of Vitamin E covers 8% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Green olives (Hatay style) Nutrition Facts
Selected: 8 piece (medium) · 32 g
46
KCAL / 32G
Carbs
1.2g
· 0% DV
Protein
0.3g
· 1% DV
Fat
4.9g
· 6% DV
Fiber
1.1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 2% · Fat 88%
Green olives (Hatay style) nutrition facts table · 8 piece (medium) (32 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 46 kcal | |
| Total fat | 4.9 g | 6% |
| Saturated fat | 0.65 g | 3% |
| Trans fat | 0 g | |
| Sodium | 496 mg | 22% |
| Total carbohydrate | 1.2 g | 0% |
| Fiber | 1.1 g | 4% |
| Protein | 0.3 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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How Many Calories in 8 Pieces of Green olives (Hatay style)?
| Serving | Amount | Calories |
|---|---|---|
| 8 piece (medium) | 32 g | 46 kcal |
| 4 piece (small) | 16 g | 23 kcal |
| 0.25 cup (whole) | 34 g | 49 kcal |
| 1 serving (medium) | 40 g | 58 kcal |
| 12 piece (large) | 48 g | 70 kcal |
| 16 piece (extra large) | 64 g | 93 kcal |
| ½ cup (whole) | 68 g | 99 kcal |
| 1 serving (large) | 75 g | 109 kcal |
| 100 g | 100 g | 145 kcal |
Calculated from 145 calories per 100 g.
Frequently Asked Questions About Green olives (Hatay style)
What are green olives (Hatay style)?
Green olives (Hatay style) are green olives cracked before being cured, commonly in brine. The cracking lets the cure reach the flesh and gives them a distinctive texture; recipes may add ingredients such as lemon, garlic, or pepper.
How are green olives (Hatay style) made?
Green olives (Hatay style) are usually cracked without crushing the pit, then left in brine to cure. Home and commercial recipes vary, so added seasonings and the curing time can differ from one batch to another.
Why are green olives (Hatay style) bitter?
Green olives (Hatay style) can taste bitter if curing has not removed enough of the olives’ naturally bitter compounds. Brining helps mellow them; if the taste is too strong, briefly soak a serving in water and taste again.
How do you serve green olives (Hatay style)?
Green olives (Hatay style) are usually drained and served as a table olive, often with bread, cheese, or vegetables. A little olive oil, lemon, or herbs can complement them, but taste before adding salt because the brine may already make them quite salty.
How do you store green olives (Hatay style) after opening?
Keep green olives (Hatay style) in their brine, with the olives submerged, and follow the package’s refrigeration instructions after opening. Use a clean utensil to take them out, since introducing crumbs or other food can contaminate the brine.
Should you rinse green olives (Hatay style) before eating?
You do not have to rinse green olives (Hatay style), but rinsing or briefly soaking a portion can reduce the salty brine on the surface. Avoid prolonged soaking if you want to preserve their cured flavor and firm texture.
Are green olives (Hatay style) fermented?
Green olives (Hatay style) are often brine-cured, and that process may involve fermentation. Methods vary between products, however, and brined or fermented olives should not automatically be assumed to contain live probiotic cultures.
How are green olives (Hatay style) different from sliced or cracked olives?
Green olives (Hatay style) are cracked as part of their preparation, which opens the flesh while usually leaving the pit in place. Sliced olives are cut into rings, while other cracked olives may use different brines, seasonings, or curing traditions.
Do green olives (Hatay style) need to stay covered in brine?
Yes, keep green olives (Hatay style) submerged in their brine during storage. Olives left exposed to air can dry out and spoil more readily; if the original brine is not enough, follow the product’s storage instructions rather than topping it up with plain water.
Can you cook with green olives (Hatay style)?
Yes, green olives (Hatay style) can be added to cooked dishes, but their briny, tangy taste is strongest when used sparingly. Drain or rinse them first if needed, and add them toward the end of cooking so their flavor does not overpower the dish.
Green olives (Hatay style) Vitamins & Minerals
Vitamins
Vitamin E
1.22mg · 8% DV
Vitamin A
6.4µg · 1% DV
B6
0.01mg · 1% DV
B1
0.01mg · 1% DV
Minerals
Sodium
496mg · 22% DV
Copper
0.04mg · 4% DV
Calcium
17mg · 2% DV
Iron
0.16mg · 1% DV
Potassium ⭐
13mg · 0% DV
Green olives (Hatay style) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Green olives (Hatay style)
To burn the 46 calories in 8 piece (medium) (32 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 Green olives (Hatay style)?
Green olives (Hatay style) are firm green olives cracked before being cured in brine, a preparation associated with Hatay in southern Türkiye. Cracking lets the brine season the fruit, giving it a distinctly salty, savoury flavour and a meaty texture that retains some bite.
In Hatay and elsewhere in Türkiye, they are commonly served at breakfast with bread, cheese and fresh vegetables, or set out as part of a meze spread. They are fermented and provide mostly monounsaturated fat, while their saltiness makes a little go a long way. If you prefer a milder taste, rinse a few olives before serving; they pair well with simple breads and fresh, crisp vegetables.
How Nutritious Is Green olives (Hatay style)?
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 Green olives (Hatay style) Processed?
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.
Does Green olives (Hatay style) Contain Allergens?
No known major allergens
Which Diets Is Green olives (Hatay style) Good For?
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
Green olives (Hatay style) Fat Profile
SATURATED
0.65g
MONOUNSATURATED
3.62g
POLYUNSATURATED
0.43g
Omega 6:3 ratio 13.3:1
Above the ideal 4:1 (13.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.