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Pickled olive Calories
Olives pickled in brine or vinegar, rich in fiber, vitamin E, and healthy fats.
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
10 piece (medium) of Pickled olive (35 g) has 51 calories. That works out to 145 calories per 100 g. It contains 1.3 g of carbs, 0.4 g of protein, 5.4 g of fat and 1.2 g of fiber. Its 1.3 mg of Vitamin E covers 9% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Pickled olive Nutrition Facts
Selected: 10 piece (medium) · 35 g
51
KCAL / 35G
Carbs
1.3g
· 0% DV
Protein
0.4g
· 1% DV
Fat
5.4g
· 7% DV
Fiber
1.2g
· 4% 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%
Pickled olive nutrition facts table · 10 piece (medium) (35 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 51 kcal | |
| Total fat | 5.4 g | 7% |
| Saturated fat | 0.7 g | 3% |
| Trans fat | 0 g | |
| Sodium | 543 mg | 24% |
| Total carbohydrate | 1.3 g | 0% |
| Fiber | 1.2 g | 4% |
| Protein | 0.4 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 10 Pieces of Pickled olive?
| Serving | Amount | Calories |
|---|---|---|
| 10 piece (medium) | 35 g | 51 kcal |
| 1 slice (thin) | 7 g | 10 kcal |
| 1 tablespoon (chopped) | 10 g | 15 kcal |
| 1 slice (thick) | 12 g | 17 kcal |
| 5 piece (small) | 18 g | 26 kcal |
| 1 serving (medium) | 50 g | 73 kcal |
| 20 piece (large) | 70 g | 102 kcal |
| 100 g | 100 g | 145 kcal |
| 1 cup (whole) | 130 g | 189 kcal |
Calculated from 145 calories per 100 g.
Frequently Asked Questions About Pickled olive
How do you make pickled olives at home?
Pickled olives are made by curing olives in brine or, in some recipes, a vinegar solution. Slitting or cracking the olives helps the bitter compounds leach out; keep them submerged in a clean container and allow time for the flavor to develop.
Why are pickled olives bitter?
Pickled olives taste bitter when natural compounds in the fruit have not been sufficiently removed during curing. Soaking them in fresh water and changing the water regularly can reduce bitterness; for ready-to-eat olives, a brief soak may mellow the flavor.
How should you store pickled olives after opening?
Store pickled olives in the refrigerator, covered by their brine. Use a clean utensil each time and keep the jar closed; leaving olives exposed above the liquid or at room temperature for long periods can shorten their keeping quality.
How can you tell if pickled olives have gone bad?
Discard pickled olives if you see mold, notice an unpleasant or unusual odor, or find that they have become slimy. Cloudiness can occur during fermentation and does not by itself prove spoilage, but questionable appearance or smell means the safest choice is to discard the jar.
Should you rinse pickled olives before eating them?
You do not need to rinse pickled olives, but rinsing can remove some surface brine and salt. If they taste too salty, soak them briefly in fresh water; a longer soak can also wash away some of their characteristic flavor.
What is the difference between brined and vinegar-pickled olives?
Brined pickled olives are cured in salty water and may develop their flavor through fermentation, while vinegar-pickled olives get acidity from vinegar. The taste and whether live fermentation cultures remain depend on the method and any heat treatment.
Why do pickled olives become soft?
Pickled olives can soften if they are stored too warm, left too long, or not kept fully submerged in their liquid. Keep the jar cool and the olives covered; discard them if softness comes with mold or an off smell.
Can you freeze pickled olives?
Yes, you can freeze pickled olives, but freezing may make them softer after thawing. Drain and portion them into a freezer-safe container, leaving room for expansion; thaw them in the refrigerator and use the thawed olives in cooked dishes or chopped toppings.
Are pickled olives fermented?
Some pickled olives are naturally fermented in brine, but not all are. Vinegar-pickled olives and heat-treated products may not undergo live fermentation, so the word “pickled” alone does not tell you whether a jar contains live cultures.
What goes well with pickled olives?
Pickled olives pair well with cheese, bread, roasted vegetables, salads, and grilled fish or meat. Their briny flavor can season a pasta sauce or grain bowl too, so taste the dish before adding extra salt.
Pickled olive Vitamins & Minerals
Vitamins
Vitamin E
1.33mg · 9% DV
B5
0.11mg · 2% DV
Biotin
0.28µg · 1% DV
B1
0.01mg · 1% DV
Minerals
Sodium
543mg · 24% DV
Copper
0.03mg · 3% DV
Calcium
18mg · 2% DV
Iron
0.18mg · 1% DV
Potassium ⭐
15mg · 0% DV
Pickled olive Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Pickled olive
To burn the 51 calories in 10 piece (medium) (35 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 Pickled olive?
Pickled olive is an olive preserved in brine or vinegar, a familiar way of preparing olives around the Mediterranean. The exact flavour depends on the olive variety and the curing liquid, from gently tangy to distinctly salty.
Its firm, fleshy bite and savoury taste make it an easy addition to breakfast, salads, sandwiches and mezze-style spreads; it also pairs well with cheese, tomatoes and crusty bread. Olives are mostly a source of fats and also provide fibre and vitamin E. If you prefer a milder taste, rinse them briefly before serving, or use a modest portion to bring plenty of flavour to a salad or grain bowl.
How Nutritious Is Pickled 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 Pickled olive Processed?
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.
Does Pickled olive Contain Allergens?
No known major allergens
Which Diets Is Pickled 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
Pickled olive Fat Profile
SATURATED
0.7g
MONOUNSATURATED
3.96g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 10.5:1
Above the ideal 4:1 (10.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.