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Unsalted, naturally fermented, olive
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
3.8g
· 10%
Protein
1.1g
· 3%
Fat
14.2g
· 87%
Fiber
3.3g
Vitamins
Vitamin E
3.8mg · 25% DV
B5
0.3mg · 6% DV
B1
0.03mg · 3% DV
Vitamin A
20µg · 2% DV
Minerals
Iron
1mg · 6% DV
Calcium
52mg · 5% DV
Magnesium
11mg · 3% DV
Phosphorus
17mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
2.1g
MONOUNSATURATED
10.1g
POLYUNSATURATED
1.4g
Omega 6:3 ratio 10.9:1
Above the ideal 4:1 (10.9:1).
Even without added salt, the curing method and residual brine can leave a mildly salty impression. The exact taste varies by producer and processing style.
Keep them refrigerated in a clean, sealed container after opening. Covering them with their own juices or a little olive oil can help prevent them from drying out.
Yes, but freezing may soften their texture once thawed. They are usually better used later in spreads, salads, or cooked dishes rather than served on their own.
Either can work, depending on the rest of the meal. Pairing them with vegetables, cheese, eggs, or a whole-grain food makes the eating occasion more balanced and satisfying.
They go well with tomatoes, cucumbers, white cheese, walnuts, herbs, and olive oil. They also fit naturally into salads, sandwiches, mezze plates, and breakfast spreads.
Not automatically; the main difference is usually in processing and sodium content rather than a dramatic health gap. Unsalted versions can be a practical choice for people trying to limit salt intake.
On their own, they are not usually the most useful pre-workout fuel. If eaten before exercise, they work better alongside a carbohydrate-rich food such as bread or fruit.
A short soak in water or using them with acidic ingredients like lemon can soften the bitter taste. Soaking too long, however, can also wash away some flavor.
People sensitive to olives, those who do not tolerate fatty foods well, and anyone needing portion control should be mindful. Also, “unsalted” does not always mean completely sodium-free.
A sharp unpleasant sour smell, mold, excessive sliminess, or unusual gas buildup are warning signs. If the aroma and appearance have clearly changed, it is safer not to eat them.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.