Olive (low oil) Calories

Low-oil olives are cured to remove their naturally bitter compounds before eating. Producers commonly use brining, dry-salt curing, or other methods, so the final flavor and texture vary by olive type and preparation.

To pit low-oil olives neatly, press each one gently with the flat side of a knife until the flesh loosens, then pull out the pit. A dedicated olive pitter works well when you need to prepare many at once.

Rinse low-oil olives if their brine tastes too salty; a quick rinse removes some surface salt. It will not remove all the salt inside the olive, and rinsed olives are best eaten soon rather than stored wet.

Yes, refrigerate low-oil olives after opening, especially if they came in brine. Keep them in a clean, covered container and submerged in their brine; use a clean utensil each time to avoid introducing contaminants.

Yes, you can freeze low-oil olives, but thawed olives may be softer and less pleasant to eat on their own. Freeze them in small airtight portions and use the thawed olives in cooked dishes or sauces.

Some low-oil olives are fermented during curing, while others are treated by methods that do not rely on fermentation. The process depends on the producer and olive style, so the word “olive” alone does not tell you how it was cured.

Yes, low-oil olives work well in pasta, stews, roasted vegetables, and sauces. Their briny flavor can make a dish taste saltier, so season lightly first and add the olives toward the end if you want them to keep their texture.

Discard low-oil olives if you see mold, notice an unpleasant or unusual smell, or find a slimy surface or unexpected color change. A bulging container or unexpected fizzing when opened is also a reason not to eat them.

Plain, pitted low-oil olives are not usually toxic to dogs, but they are a poor treat if they are heavily salted or seasoned. Avoid giving dogs olives with pits, which can be a choking hazard or cause an intestinal blockage.