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Source of fiber and healthy fats
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (thick) of Olive whole wheat artisan bread (40 g) has 103 calories. That works out to 258 calories per 100 g. It contains 17.1 g of carbs, 4.1 g of protein, 2.1 g of fat and 2.8 g of fiber. Its 0.8 mg of Manganese covers 37% of the Daily Value. Its glycemic index is 52 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 slice (thick) · 40 g
103
KCAL / 40G
Carbs
17.1g
· 6% DV
Protein
4.1g
· 8% DV
Fat
2.1g
· 3% DV
Fiber
2.8g
· 10% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 66% · Protein 16% · Fat 18%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 103 kcal | |
| Total fat | 2.1 g | 3% |
| Saturated fat | 0.3 g | 2% |
| Trans fat | 0 g | |
| Sodium | 208 mg | 9% |
| Total carbohydrate | 17.1 g | 6% |
| Fiber | 2.8 g | 10% |
| Protein | 4.1 g | 8% |
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 slice (thick) | 40 g | 103 kcal |
| 1 slice (thin) | 25 g | 65 kcal |
| 1 piece (small) | 35 g | 90 kcal |
| 1 piece (medium) | 70 g | 181 kcal |
| 2 slice (thick) | 80 g | 206 kcal |
| 100 g | 100 g | 258 kcal |
| 1 serving (medium) | 100 g | 258 kcal |
| 1 piece (large) | 120 g | 310 kcal |
| 1 serving (large) | 180 g | 464 kcal |
Calculated from 258 calories per 100 g.
Olive whole wheat artisan bread is typically made with whole wheat flour, water, yeast or sourdough starter, salt, and chopped olives. Recipes vary, and some add herbs or oil; the olives contribute a savory, sometimes briny flavor.
Yes, olive whole wheat artisan bread provides fiber from whole wheat flour, while olives add unsaturated fats and flavor. Its sodium content can vary with the olives and recipe, so people limiting salt should consider how much they eat.
To make olive whole wheat artisan bread, mix whole wheat flour with water, yeast or starter, and salt, then fold in drained, chopped olives. Add the olives after the dough has come together so they distribute without tearing it excessively.
Olive whole wheat artisan bread includes olives, which give it a savory taste and moist pockets, while regular whole wheat bread may be plainer and more uniform. Its crust and crumb also depend on the baker’s shaping and baking method.
Yes, olive whole wheat artisan bread can be made with a sourdough starter instead of commercial yeast. The starter gives the loaf a tangier flavor; folding in the olives during shaping helps keep them from clumping in one part of the dough.
Keep olive whole wheat artisan bread at room temperature in a bread box or wrapped in a clean cloth, with the cut side facing down. Avoid refrigerating it, which can make bread stale faster; freeze it if you will not finish it soon.
Yes, olive whole wheat artisan bread freezes well. Slice it first and seal the slices in a freezer-safe bag, so you can take out only what you need. Toast slices straight from frozen or let them thaw at room temperature.
Olive whole wheat artisan bread pairs well with tomato, hummus, eggs, mild cheese, or soup. Since the olives can make the loaf salty, pair it with less salty toppings rather than stacking it with cured meats or heavily salted spreads.
Yes, olive whole wheat artisan bread works well for sandwiches with ingredients that complement its savory olive flavor, such as roasted vegetables, egg, or mild cheese. Its substantial crumb holds fillings, but very wet ingredients can soften the bread.
Use stale olive whole wheat artisan bread for croutons, breadcrumbs, or a savory bread salad. Cut it into cubes and toast until crisp for croutons; discard the loaf if you see mold rather than trimming only the visible spot.
Vitamins
B3
1.76mg · 11% DV
B1
0.13mg · 11% DV
B6
0.1mg · 6% DV
B5
0.22mg · 4% DV
Minerals
Manganese
0.84mg · 37% DV
Selenium
13µg · 24% DV
Phosphorus
98mg · 14% DV
Copper
0.12mg · 13% DV
Sodium
208mg · 9% DV
Potassium ⭐
94mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 103 calories in 1 slice (thick) (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 whole wheat artisan bread is a rustic loaf made with whole wheat flour and olives folded into the dough. Recipes vary, and it is better understood as a bakery-style bread with Mediterranean flavours than as a dish tied to one particular region. The olives bring a savoury, slightly fruity note, while the whole wheat gives the crumb a heartier texture and a fuller grain flavour.
Serve it toasted or fresh alongside soup, salads, or cheese, or use it for a sandwich; it also works well with olive oil for dipping. Its whole grains make it a source of fibre, and the olives add some fat. Because the olives contribute salt and flavour, simple toppings such as fresh tomato, hummus, or a mild cheese pair especially well.
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.
High
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 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.
Contains these allergens:
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.3g
MONOUNSATURATED
1.18g
POLYUNSATURATED
0.5g
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.