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Katık olive Calories
Traditional Turkish brined olive, salty and fermented
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
5 piece (medium) of Katık olive (25 g) has 36 calories. That works out to 145 calories per 100 g. It contains 0.8 g of carbs, 0.3 g of protein, 3.5 g of fat and 0.8 g of fiber. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Katık olive Nutrition Facts
Selected: 5 piece (medium) · 25 g
36
KCAL / 25G
Carbs
0.8g
· 0% DV
Protein
0.3g
· 1% DV
Fat
3.5g
· 4% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 9% · Protein 3% · Fat 88%
Katık olive nutrition facts table · 5 piece (medium) (25 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 36 kcal | |
| Total fat | 3.5 g | 4% |
| Saturated fat | 0.53 g | 3% |
| Trans fat | 0 g | |
| Sodium | 388 mg | 17% |
| Total carbohydrate | 0.8 g | 0% |
| Fiber | 0.8 g | 3% |
| 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 5 Pieces of Katık olive?
| Serving | Amount | Calories |
|---|---|---|
| 5 piece (medium) | 25 g | 36 kcal |
| 1 tablespoon (chopped) | 12 g | 17 kcal |
| 3 piece (small) | 15 g | 22 kcal |
| 1 ounce (medium) | 28 g | 41 kcal |
| 1 serving (medium) | 40 g | 58 kcal |
| 10 piece (large) | 50 g | 73 kcal |
| 100 g | 100 g | 145 kcal |
| 20 piece (jumbo) | 100 g | 145 kcal |
| 1 cup (whole) | 130 g | 189 kcal |
Calculated from 145 calories per 100 g.
Frequently Asked Questions About Katık olive
What is a Katık olive?
A Katık olive is a traditional Turkish olive preserved in brine and fermented. Its name describes a style of preparation rather than necessarily identifying one particular olive variety, so flavor can vary with the olives and brine used.
How are Katık olives traditionally fermented?
Katık olives are traditionally cured in brine, where fermentation develops their characteristic savory, tangy flavor. The exact preparation can vary, so avoid assuming that every Katık olive uses the same spices or fermentation time.
How do you serve Katık olives?
Serve Katık olives as part of a Turkish breakfast, alongside bread and other savory foods, or as a small meze. Their briny flavor also works in salads, but taste them before adding extra salt to a dish.
Do Katık olives need to stay under the brine?
Yes, keep Katık olives covered by their brine while storing them. Olives left exposed can dry out and spoil sooner; use a clean utensil to take some out and keep the container closed in the refrigerator after opening.
Should you rinse Katık olives before eating them?
No, Katık olives do not need rinsing, but a quick rinse or brief soak can soften their salty taste. Only rinse the portion you plan to eat, since washing the whole batch removes the protective brine.
Why do Katık olives taste bitter?
Katık olives can have some bitterness from the olives themselves, while their brine fermentation may give them a tangy note. A sudden unpleasant odor, visible mold, or slimy surface is different from ordinary bitterness and means you should discard them.
Can you use Katık olives in place of Kalamata olives?
Yes, Katık olives can replace Kalamata olives in salads or savory dishes, but the result will taste different. Katık olives are brined and fermented, so taste one first and adjust the recipe’s salt and acidity.
How can you tell if Katık olives have gone bad?
Discard Katık olives if you see fuzzy or colored mold, notice a foul smell, or find that they have become slimy. A mild fermented tang alone is not proof of spoilage, but do not taste olives that look or smell suspicious.
Are Katık olives suitable for people with high blood pressure?
Katık olives can be salty because they are preserved in brine, so people managing high blood pressure may need to limit portions. A brief soak can reduce some surface salt; ask your clinician if you have been given a specific sodium limit.
Can you freeze Katık olives?
You can freeze Katık olives, but it may soften their texture after thawing. Refrigerating them in their brine is usually a better way to preserve their texture and flavor once the container has been opened.
Katık olive Vitamins & Minerals
Vitamins
Vitamin E
0.43mg · 3% DV
B6
0.01mg · 1% DV
B1
0.01mg · 1% DV
Vitamin A
4.25µg · 0% DV
Minerals
Sodium
388mg · 17% DV
Copper
0.03mg · 3% DV
Calcium
13mg · 1% DV
Iron
0.13mg · 1% DV
Potassium ⭐
11mg · 0% DV
Katık olive Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Katık olive
To burn the 36 calories in 5 piece (medium) (25 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 Katık olive?
Katık olive is a traditional Turkish olive cured and fermented in brine. Its fruity, slightly bitter olive flavour is balanced by a distinctly salty tang, while the texture can range from firm to soft depending on the olives and preparation.
In Turkey, it is commonly served at breakfast with bread, cheese and fresh vegetables, or alongside other meze. Outside Turkey, it also works well in salads, sandwiches and simple snack plates. It is mostly known for its fat content, with a little fibre and relatively few carbohydrates. If you prefer a milder saltiness, briefly rinse the olives before serving and pair them with fresh, unsalted ingredients.
How Nutritious Is Katık 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 Katık 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 Katık olive Contain Allergens?
No known major allergens
Which Diets Is Katık olive 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
Katık olive Fat Profile
SATURATED
0.53g
MONOUNSATURATED
2.58g
POLYUNSATURATED
0.33g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.