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Mediterranean-style olive salad rich in healthy fats and flavor, but high in sodium.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (small) of Olive salad with sun-dried tomatoes (40 g) has 74 calories. That works out to 185 calories per 100 g. It contains 3.2 g of carbs, 1 g of protein, 6.5 g of fat and 1.5 g of fiber. Its 16.8 µg of Vitamin K covers 14% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (small) · 40 g
74
KCAL / 40G
Carbs
3.2g
· 1% DV
Protein
1g
· 2% DV
Fat
6.5g
· 8% DV
Fiber
1.5g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 17% · Protein 5% · Fat 78%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 74 kcal | |
| Total fat | 6.5 g | 8% |
| Saturated fat | 0.92 g | 5% |
| Trans fat | 0 g | |
| Sodium | 592 mg | 26% |
| Total carbohydrate | 3.2 g | 1% |
| Fiber | 1.5 g | 5% |
| Protein | 1 g | 2% |
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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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (small) | 40 g | 74 kcal |
| 1 tablespoon (chopped) | 15 g | 28 kcal |
| 6 piece (whole) | 24 g | 44 kcal |
| 2 tablespoon (chopped) | 30 g | 56 kcal |
| 10 piece (whole) | 40 g | 74 kcal |
| 1 serving (medium) | 75 g | 139 kcal |
| 100 g | 100 g | 185 kcal |
| 1 serving (large) | 120 g | 222 kcal |
| 1 cup (chopped) | 140 g | 259 kcal |
Calculated from 185 calories per 100 g.
Olive salad with sun-dried tomatoes is a prepared, processed dish made by combining chopped olives and dried tomatoes with oil, herbs, and optional additions. Depending on the recipe, it can be served as a mezze, condiment, or side dish.
To make olive salad with sun-dried tomatoes, chop pitted olives, mix them with the tomatoes, then add olive oil and herbs. If the tomatoes are dry rather than oil-packed, soften them first; use less added oil with oil-packed tomatoes.
Both black and green olives work in olive salad with sun-dried tomatoes. Pitted, meaty olives are easiest to chop; black olives usually give a milder, richer result, while green olives add a firmer texture and sharper flavor.
Either works in olive salad with sun-dried tomatoes. Oil-packed tomatoes are ready to use and add richness, while dry tomatoes usually need softening in warm water before chopping. Drain oil-packed tomatoes if you want to keep the salad less oily.
Olive salad with sun-dried tomatoes goes well with crusty bread, crackers, grilled vegetables, or roasted meat. It also works as a sandwich topping. Its bold, salty flavor is best balanced by serving it alongside milder foods.
No, olive salad with sun-dried tomatoes is usually chopped, with recognizable pieces of olives and tomatoes. Tapenade is typically a more finely blended olive spread, often made with capers, so it has a smoother texture and is used differently.
To make olive salad with sun-dried tomatoes less salty, rinse the olives and taste the mixture before adding salt. Choose tomatoes without added salt where possible, and balance a salty batch with more unsalted chopped vegetables or herbs.
Olive salad with sun-dried tomatoes keeps for a few days in a covered container in the refrigerator. Use a clean utensil each time and do not leave it out for a long period; discard it if you notice mold or an off smell.
Freezing olive salad with sun-dried tomatoes is possible, but it is not ideal. The olives and tomatoes can become softer and release liquid after thawing, changing the salad’s texture. Refrigerate a small batch instead and make it fresh when practical.
Yes, olive salad with sun-dried tomatoes can be stirred into warm pasta as a quick, savory topping. Add it after cooking and taste before seasoning, since the olives and dried tomatoes may already provide plenty of salt and oil.
Vitamins
Vitamin K
16.8µg · 14% DV
Vitamin E
1.24mg · 8% DV
Biotin
0.72µg · 2% DV
B6
0.04mg · 2% DV
Minerals
Sodium
592mg · 26% DV
Copper
0.05mg · 6% DV
Iron
0.84mg · 5% DV
Potassium ⭐
124mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 74 calories in 1 serving (small) (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.
Olive salad with sun-dried tomatoes brings together olives and chewy, sweet-tart dried tomatoes in a Mediterranean-style side or relish. The olives give it a briny, savoury flavour, while the tomatoes add a concentrated sweetness; recipes vary in the type of olives and seasonings used.
Serve it as part of a mezze or antipasto spread, spoon it onto crusty bread, or use a little to enliven a sandwich or grain bowl. It is flavourful and energy-dense, with much of its fat coming from olives, and it can be high in sodium. Pair a small portion with fresh vegetables, or choose less salty olives if you want a milder, lower-sodium result.
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.
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.
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.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.92g
MONOUNSATURATED
4.44g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.