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Homemade dry-cured olive Calories
Salty, fatty, low-carb cured olive
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
8 piece (medium) of Homemade dry-cured olive (30 g) has 56 calories. That works out to 185 calories per 100 g. It contains 1.8 g of carbs, 0.4 g of protein, 5.4 g of fat and 1.1 g of fiber. Its 1.1 mg of Vitamin E covers 7% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Homemade dry-cured olive Nutrition Facts
Selected: 8 piece (medium) · 30 g
56
KCAL / 30G
Carbs
1.8g
· 1% DV
Protein
0.4g
· 1% DV
Fat
5.4g
· 7% 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 13% · Protein 3% · Fat 84%
Homemade dry-cured olive nutrition facts table · 8 piece (medium) (30 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 56 kcal | |
| Total fat | 5.4 g | 7% |
| Saturated fat | 0.72 g | 4% |
| Trans fat | 0 g | |
| Sodium | 720 mg | 31% |
| Total carbohydrate | 1.8 g | 1% |
| Fiber | 1.1 g | 4% |
| Protein | 0.4 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 Homemade dry-cured olive?
| Serving | Amount | Calories |
|---|---|---|
| 8 piece (medium) | 30 g | 56 kcal |
| 4 piece (small) | 15 g | 28 kcal |
| 1 serving (small) | 25 g | 46 kcal |
| 0.25 cup (whole) | 35 g | 65 kcal |
| 12 piece (large) | 45 g | 83 kcal |
| 1 serving (medium) | 50 g | 93 kcal |
| ½ cup (whole) | 70 g | 130 kcal |
| 20 piece (extra large) | 75 g | 139 kcal |
| 100 g | 100 g | 185 kcal |
Calculated from 185 calories per 100 g.
Frequently Asked Questions About Homemade dry-cured olive
How are homemade dry-cured olives made?
Homemade dry-cured olives are made by coating ripe olives in salt and letting the salt draw out their moisture. They are turned during curing, and the exact method and time vary with the olive variety and recipe.
What is the difference between homemade dry-cured olives and brined olives?
Homemade dry-cured olives are cured mainly with salt rather than submerged in salty water. They tend to be more wrinkled and concentrated in flavor than brined olives, which usually have a plumper texture.
Why are homemade dry-cured olives wrinkled?
Homemade dry-cured olives wrinkle because salt draws moisture out of the fruit during curing. Wrinkling is characteristic of this method and does not, by itself, mean the olives have spoiled.
How do you make homemade dry-cured olives less salty?
To make homemade dry-cured olives less salty, briefly soak them in water before eating and drain them well. A long soak can also soften their texture and dilute their concentrated flavor.
Should you rinse homemade dry-cured olives before eating them?
Yes, rinsing homemade dry-cured olives can remove excess salt and surface residue. If they still taste too salty, soak them briefly in water and drain them before serving.
How should homemade dry-cured olives be stored?
Store homemade dry-cured olives in a clean, covered container in a cool, dark place; refrigerate them after opening. Discard them if you notice mold, an unusual smell, or an unexpectedly soft texture.
How can you reduce the bitterness of homemade dry-cured olives?
Curing gradually reduces the bitterness of homemade dry-cured olives. If they still taste too bitter, briefly soaking them in water can mellow the flavor; changing the water can help remove more bitterness.
How do you serve homemade dry-cured olives?
Serve homemade dry-cured olives as a table olive, in salads, or alongside bread and cheese. Their intense, salty flavor pairs especially well with milder ingredients, so taste them before adding extra salt to a dish.
Can you cook with homemade dry-cured olives?
Yes, homemade dry-cured olives work well in pasta, roasted vegetables, and savory sauces. Remove the pits first, and adjust the dish’s added salt because the olives already bring a pronounced salty flavor.
Do homemade dry-cured olives need to be soaked before eating?
No, homemade dry-cured olives do not need soaking if you enjoy their naturally intense, salty taste. Soak them briefly only when you want a milder flavor, then drain them before serving.
Homemade dry-cured olive Vitamins & Minerals
Vitamins
Vitamin E
1.08mg · 7% DV
Vitamin A
6µg · 1% DV
B3
0.09mg · 1% DV
B6
0.01mg · 1% DV
Minerals
Sodium
720mg · 31% DV
Copper
0.04mg · 4% DV
Calcium
16mg · 2% DV
Iron
0.27mg · 2% DV
Potassium ⭐
13mg · 0% DV
Homemade dry-cured olive Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Homemade dry-cured olive
To burn the 56 calories in 8 piece (medium) (30 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 Homemade dry-cured olive?
Homemade dry-cured olive is made by coating ripe olives—usually black ones—with salt and letting them cure without being kept in brine. As they stand, they lose moisture, become wrinkled and develop a concentrated, less bitter flavour. In home batches, the olives are turned from time to time so the salt works evenly.
Their rich, fruity taste and yielding, slightly chewy texture suit a breakfast plate, a Mediterranean-style meze spread or a simple snack with bread and cheese. They are mostly fat, with little carbohydrate, and their saltiness can be pronounced. If you find them too salty, briefly soak and drain them before serving.
How Nutritious Is Homemade dry-cured olive?
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 Homemade dry-cured olive Processed?
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.
Does Homemade dry-cured olive Contain Allergens?
No known major allergens
Which Diets Is Homemade dry-cured olive Good For?
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
Homemade dry-cured olive Fat Profile
SATURATED
0.72g
MONOUNSATURATED
3.96g
POLYUNSATURATED
0.51g
Omega 6:3 ratio 48:1
Above the ideal 4:1 (48:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.