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Crisp breadsticks made with olive oil
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
4 piece (medium) of Plain olive oil grissini (30 g) has 113 calories. That works out to 377 calories per 100 g. It contains 20 g of carbs, 3 g of protein, 3 g of fat and 1 g of fiber. Its 8.1 µg of Selenium covers 15% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 4 piece (medium) · 30 g
113
KCAL / 30G
Carbs
20g
· 7% DV
Protein
3g
· 6% DV
Fat
3g
· 4% DV
Fiber
1g
· 4% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 67% · Protein 10% · Fat 23%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 113 kcal | |
| Total fat | 3 g | 4% |
| Saturated fat | 0.54 g | 3% |
| Trans fat | 0 g | |
| Sodium | 234 mg | 10% |
| Total carbohydrate | 20 g | 7% |
| Fiber | 1 g | 4% |
| Protein | 3 g | 6% |
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 |
|---|---|---|
| 4 piece (medium) | 30 g | 113 kcal |
| 2 piece (thin) | 15 g | 57 kcal |
| 1 serving (medium) | 30 g | 113 kcal |
| 1 pack (small) | 40 g | 151 kcal |
| 6 piece (large) | 45 g | 170 kcal |
| 8 piece (extra large) | 60 g | 226 kcal |
| 100 g | 100 g | 377 kcal |
| 1 pack (large) | 125 g | 471 kcal |
Calculated from 377 calories per 100 g.
Plain olive oil grissini are long, slender Italian breadsticks baked until crisp. They are made with olive oil in the dough and are commonly served as a snack or alongside a meal.
Plain olive oil grissini come from Turin in the Piedmont region of Italy. They became popular as crisp breadsticks and are now served in restaurants and homes well beyond their place of origin.
Plain olive oil grissini pair well with dips such as hummus, soft cheese, olives, and cured meats. Their mild flavor also works on an antipasti platter, where they add a crisp contrast to softer foods.
Plain olive oil grissini are typically made with flour, water, yeast, salt, and olive oil. Recipes vary, but the plain version does not rely on added herbs, cheese, or other flavorings.
Keep plain olive oil grissini in an airtight container in a cool, dry place. Exposure to moisture makes them lose their crisp texture, so reseal the package promptly after opening.
Yes, you can make plain olive oil grissini at home by mixing flour, water, yeast, salt, and olive oil into a dough. Let it rise, shape it into thin sticks, then bake until golden and dry.
Yes, plain olive oil grissini can be crushed and used as breadcrumbs for a crisp coating or topping. Crush them finely for an even coating, and remember that the olive oil in the breadsticks adds flavor.
Not automatically. Plain olive oil grissini are crisp and convenient, but they are still a flour-based bread product; olive oil does not make them nutritionally equivalent to whole-grain bread. Compare ingredients and choose the option that suits the meal.
Plain olive oil grissini can fit into a weight-loss eating plan, but their light, crunchy texture can make it easy to eat several without noticing. Serve a measured portion with a filling dip or protein-rich food rather than grazing from the pack.
Plain olive oil grissini are rolled into narrow sticks and baked until much of their moisture evaporates. That dry texture gives them their characteristic snap, unlike the soft center of a loaf of bread.
Vitamins
B1
0.13mg · 11% DV
B3
1.44mg · 9% DV
Folate
31.5µg · 8% DV
B2
0.08mg · 6% DV
Minerals
Selenium
8.1µg · 15% DV
Sodium
234mg · 10% DV
Manganese
0.22mg · 10% DV
Copper
0.05mg · 6% DV
Potassium ⭐
44mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 113 calories in 4 piece (medium) (30 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.
Long, slender and baked until crisp, plain olive oil grissini are Italian breadsticks made with a simple dough, commonly including flour, water and olive oil. They are associated with Turin, in the Piedmont region, and the plain version keeps the seasoning understated, with a light olive-oil flavour and a dry, brittle crunch.
In Italy, grissini often accompany aperitivo, cheese and cured meats, or arrive alongside a meal; they also work well with dips and soup elsewhere. They are mainly a carbohydrate-rich crunchy snack, with 66.67 g of carbohydrate per 100 g. Pair them with hummus, soft cheese or vegetables for a more substantial snack, or serve a few alongside soup instead of a larger portion of bread.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
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.
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
0.54g
MONOUNSATURATED
2.34g
POLYUNSATURATED
0.42g
Omega 6:3 ratio 12.7:1
Above the ideal 4:1 (12.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.