Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →
Homemade olive Calories
Homemade olive, naturally fermented, salty
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
10 piece (medium) of Homemade olive (40 g) has 58 calories. That works out to 145 calories per 100 g. It contains 1.5 g of carbs, 0.5 g of protein, 5.4 g of fat and 1.3 g of fiber. Its 1.5 mg of Vitamin E covers 10% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Homemade olive Nutrition Facts
Selected: 10 piece (medium) · 40 g
58
KCAL / 40G
Carbs
1.5g
· 1% DV
Protein
0.5g
· 1% DV
Fat
5.4g
· 7% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 11% · Protein 4% · Fat 85%
Homemade olive nutrition facts table · 10 piece (medium) (40 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 58 kcal | |
| Total fat | 5.4 g | 7% |
| Saturated fat | 1.08 g | 5% |
| Trans fat | 0 g | |
| Sodium | 620 mg | 27% |
| Total carbohydrate | 1.5 g | 1% |
| Fiber | 1.3 g | 5% |
| Protein | 0.5 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.
Log this food in EatBetter
100,000+ people use it
- Get your daily calorie target
- Snap your meal, log it in seconds
- See every vitamin and mineral
📸 Scan the code to get the app free.
How Many Calories in 10 Pieces of Homemade olive?
| Serving | Amount | Calories |
|---|---|---|
| 10 piece (medium) | 40 g | 58 kcal |
| 1 piece (extra small) | 4 g | 6 kcal |
| 1 piece (large) | 8 g | 12 kcal |
| 1 tablespoon (chopped) | 12 g | 17 kcal |
| 5 piece (small) | 20 g | 29 kcal |
| 1 serving (medium) | 50 g | 73 kcal |
| 20 piece (large) | 80 g | 116 kcal |
| 100 g | 100 g | 145 kcal |
| 1 cup (whole) | 120 g | 174 kcal |
| 1 pack (whole) | 200 g | 290 kcal |
Calculated from 145 calories per 100 g.
Frequently Asked Questions About Homemade olive
How do you make homemade olives?
Homemade olives are made by curing fresh olives to remove their bitterness, then fermenting them in brine. Keep the olives fully submerged in a clean container and taste them as they cure; the time needed varies with the olive variety and curing method.
Why are homemade olives so bitter?
Homemade olives taste bitter when they have not been cured long enough to remove their natural bitterness. Slitting or cracking the fruit and changing its soaking water can speed up the process; taste an olive before moving the batch into its final brine.
How should homemade olives be stored?
Store homemade olives in a covered container in the refrigerator, with the olives completely submerged in brine. Use a clean utensil to take them out, and avoid leaving olives exposed to air, which can encourage spoilage.
How can you tell if homemade olives have gone bad?
Discard homemade olives if they smell unpleasant, feel unusually slimy or mushy, or develop fuzzy, unusual-colored mold. A change that looks different from the normal brine surface is not worth tasting to check.
Why do homemade olives turn soft?
Homemade olives can turn soft if they are bruised, kept too warm, or left above the brine where they are exposed to air. Keep the fruit submerged during curing, and discard olives that are mushy and smell off.
Do you need to rinse homemade olives before eating them?
No, homemade olives do not need rinsing unless you want to reduce their salty brine flavor. A quick rinse is enough for serving; prolonged soaking can dull their flavor and soften their texture.
What is the difference between brine-cured and dry-cured homemade olives?
Brine-cured homemade olives ferment while submerged in salt water, while dry-cured olives are packed with salt and lose moisture as they cure. Brine-cured olives are typically juicier; dry-cured ones are usually more wrinkled and concentrated in flavor.
Why do homemade olives develop mold on top?
Homemade olives can develop mold when fruit is exposed to air above the brine or when the container or utensils are not clean. Keep the olives submerged and use clean equipment; discard the batch if fuzzy mold appears or you are unsure what is growing.
Can you cure green and black olives the same way when making homemade olives?
Not always: green and ripe black olives differ in firmness and bitterness, so they may need different curing approaches and times. Green olives are often slit or cracked before curing, while ripe olives can also be dry-cured.
Should homemade olives be pitted before curing?
No, homemade olives are usually cured whole or slit or cracked, rather than pitted first. Leaving the pit in helps the fruit hold its shape; remove it after curing if you prefer to serve pitted olives.
Homemade olive Vitamins & Minerals
Vitamins
Vitamin E
1.52mg · 10% DV
Vitamin A
32.8µg · 4% DV
Biotin
0.6µg · 2% DV
B2
0.02mg · 2% DV
Minerals
Sodium
620mg · 27% DV
Iron
1.32mg · 7% DV
Copper
0.05mg · 6% DV
Calcium
33mg · 3% DV
Potassium ⭐
17mg · 1% DV
Homemade olive Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Homemade olive
To burn the 58 calories in 10 piece (medium) (40 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 olive?
Homemade olives are olives cured at home in brine and left to ferment naturally. The method varies by household and region: green or black olives may be treated differently, and the bitterness, seasoning and saltiness depend on the cure.
In Turkey, they are a familiar part of breakfast, served with bread, cheese and fresh vegetables, and also appear as a meze or in salads. Elsewhere, enjoy them as a savoury table olive or add a few to sandwiches and grain dishes. They contain mostly fat, along with some fibre; 100 g provides 13.5 g of fat. Their brine can make them quite salty, so pair a modest serving with fresh, unsalted foods.
How Nutritious Is Homemade 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 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 olive Contain Allergens?
No known major allergens
Which Diets Is Homemade 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
Homemade olive Fat Profile
SATURATED
1.08g
MONOUNSATURATED
3.92g
POLYUNSATURATED
0.52g
Omega 6:3 ratio 48:1
Above the ideal 4:1 (48:1).
Compare Homemade olive
Foods Similar to Homemade olive
Have another question about Homemade olive?
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Scan calories with your camera
Instant AI nutrition analysis
Nutrition data compiled from USDA FoodData Central and scientific sources.