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Low-sodium source of monounsaturated fats
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
10 piece (medium) of Unsalted cress olives (40 g) has 58 calories. That works out to 145 calories per 100 g. It contains 1.5 g of carbs, 0.4 g of protein, 6.1 g of fat and 1.3 g of fiber. Its 1.5 mg of Vitamin E covers 10% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 10 piece (medium) · 40 g
58
KCAL / 40G
Carbs
1.5g
· 1% DV
Protein
0.4g
· 1% DV
Fat
6.1g
· 8% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 10% · Protein 3% · Fat 87%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 58 kcal | |
| Total fat | 6.1 g | 8% |
| Saturated fat | 0.8 g | 4% |
| Trans fat | 0 g | |
| Sodium | 1.2 mg | 0% |
| Total carbohydrate | 1.5 g | 1% |
| Fiber | 1.3 g | 5% |
| 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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| Serving | Amount | Calories |
|---|---|---|
| 10 piece (medium) | 40 g | 58 kcal |
| 1 tablespoon (chopped) | 15 g | 22 kcal |
| 5 piece (small) | 20 g | 29 kcal |
| 2 tablespoon (chopped) | 30 g | 44 kcal |
| 0.25 cup (whole) | 35 g | 51 kcal |
| 15 piece (large) | 60 g | 87 kcal |
| ½ cup (whole) | 70 g | 102 kcal |
| 20 piece (extra large) | 80 g | 116 kcal |
| 100 g | 100 g | 145 kcal |
Calculated from 145 calories per 100 g.
Unsalted cress olives are olives prepared without added salt and paired with cress, a peppery leafy green. The cress brings a fresh, herbal note that contrasts with the olives’ rich flavor.
Eat unsalted cress olives as they are, or serve them in salads and cold appetizers. Add them near the end of preparing a dish to keep the cress’s fresh flavor noticeable.
They taste less salty than brined olives, but not necessarily bland: the olives still have their characteristic richness, while cress adds a peppery, green flavor. Lemon or herbs can sharpen the taste at serving.
Keep opened unsalted cress olives in a clean, sealed container in the refrigerator. If the cress is fresh leafy cress, store it separately from the olives and combine the two shortly before serving.
Unsalted cress olives describe a preparation rather than a distinct botanical olive variety: the name indicates olives served or prepared with cress and without added salt. Their exact seasoning can vary by maker.
No, rinsing unsalted cress olives is usually unnecessary. Water can wash away some of the cress aroma and surface flavor; if they have visible dirt, wipe them gently with a clean damp cloth.
Yes, unsalted cress olives can be added to cooked dishes, but prolonged heat dulls the cress’s fresh, peppery character. Stir them into pasta or roasted vegetables toward the end of cooking.
Yes, unsalted cress olives can replace brined olives when you want a less salty, more herbal result. Since they contribute less salt, taste the dish as you cook and season it separately if needed.
Yes, you can freeze the olives, but freezing may soften their texture after thawing. Freeze them without fresh cress when possible, then add fresh cress after thawing so its flavor stays brighter.
Yes, unsalted cress olives are generally lower in sodium than olives cured in salty brine, though olives naturally contain some sodium. They can be a useful swap when reducing salty foods, but are not sodium-free.
Vitamins
Vitamin E
1.52mg · 10% DV
Vitamin A
8µg · 1% DV
B6
0.01mg · 1% DV
B1
0.01mg · 1% DV
Minerals
Copper
0.05mg · 6% DV
Calcium
21mg · 2% DV
Iron
0.2mg · 1% DV
Magnesium
4.4mg · 1% DV
Potassium ⭐
17mg · 1% DV
Sodium
1.2mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 58 calories in 10 piece (medium) (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.
Unsalted cress olives pair olives with tere, the peppery green known in English as garden cress, and are prepared without added salt. Olives are eaten across the Mediterranean and well beyond: serve them as part of a breakfast or mezze spread, alongside salads, or as a small savoury bite. Their texture is meaty and pleasantly oily, while cress brings a fresh, gently peppery note.
Olives are naturally rich in fat, much of it monounsaturated, so a modest portion can add satisfying richness to a meal. Try these with tomatoes, cucumber, lemon and crusty bread, or chop them into a salad. Their unsalted preparation can suit people looking to keep added salt down; check the rest of the meal’s seasoning to taste.
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 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.
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
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.8g
MONOUNSATURATED
4.52g
POLYUNSATURATED
0.48g
Omega 6:3 ratio 11:1
Above the ideal 4:1 (11:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.