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Oregano-seasoned olives with monounsaturated fats
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
8 piece (medium) of Weefood Oregano Olives (30 g) has 44 calories. That works out to 145 calories per 100 g. It contains 1.1 g of carbs, 0.3 g of protein, 4.6 g of fat and 1 g of fiber. Its 1.1 mg of Vitamin E covers 8% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 8 piece (medium) · 30 g
44
KCAL / 30G
Carbs
1.1g
· 0% DV
Protein
0.3g
· 1% DV
Fat
4.6g
· 6% 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 9% · Protein 3% · Fat 88%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 44 kcal | |
| Total fat | 4.6 g | 6% |
| Saturated fat | 0.61 g | 3% |
| Trans fat | 0 g | |
| Sodium | 467 mg | 20% |
| Total carbohydrate | 1.1 g | 0% |
| Fiber | 1 g | 4% |
| Protein | 0.3 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 |
|---|---|---|
| 8 piece (medium) | 30 g | 44 kcal |
| 3 piece (small) | 12 g | 17 kcal |
| 1 tablespoon (chopped) | 15 g | 22 kcal |
| 2 tablespoon (diced) | 30 g | 44 kcal |
| 12 piece (large) | 45 g | 65 kcal |
| ½ cup (whole) | 70 g | 102 kcal |
| 20 piece (extra large) | 75 g | 109 kcal |
| 100 g | 100 g | 145 kcal |
| 1 cup (whole) | 140 g | 203 kcal |
Calculated from 145 calories per 100 g.
Yes, Weefood Oregano Olives provide mostly monounsaturated fat, but olives can also be salty. They can fit into a balanced meal; people limiting sodium should check the package’s sodium information before serving them often.
Eat Weefood Oregano Olives straight from the pack or add them to salads, mezze, and sandwiches. Their oregano seasoning pairs especially well with tomatoes, cheese, crusty bread, and other Mediterranean-style ingredients.
No, Weefood Oregano Olives are generally ready to eat. If you want a less salty taste, briefly rinse them, but rinsing may also wash away some of the oregano seasoning on the surface.
Refrigerate Weefood Oregano Olives after opening and follow the package’s storage directions. If they come in liquid, keep the remaining olives covered by that liquid to help prevent them from drying out.
Yes, Weefood Oregano Olives work in pasta, pizza, grain bowls, and savory bakes. Add them near the end of cooking when you want their oregano flavor and texture to stay noticeable.
Weefood Oregano Olives pair well with tomatoes, feta-style cheese, beans, grilled vegetables, and fresh bread. Use them on an appetizer board or chop them into salads and cold sandwiches for a savory, herby note.
Weefood Oregano Olives have an added oregano flavor, giving them a more herbal, savory taste than plain olives. That seasoning makes them an easy choice for mezze, salads, and dishes that suit Mediterranean herbs.
You can freeze Weefood Oregano Olives, but thawing may soften their texture. Refrigerating the opened product according to its package directions is usually a better way to keep the olives pleasant to eat.
Yes, Weefood Oregano Olives make a flavorful addition to a cheese board. Their briny, herby taste complements mild cheeses, fresh vegetables, and bread; serve them alongside less salty foods to balance the spread.
They may be salty, as cured olives commonly contain salt, but the exact amount depends on the product. If you eat them frequently or limit sodium, use the package information to guide your portion and balance them with less salty foods.
Vitamins
Vitamin E
1.14mg · 8% DV
Vitamin A
6µg · 1% DV
B6
0.01mg · 1% DV
B1
0.01mg · 1% DV
Minerals
Sodium
467mg · 20% DV
Copper
0.04mg · 4% DV
Calcium
16mg · 2% DV
Iron
0.15mg · 1% DV
Potassium ⭐
2.4mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 44 calories in 8 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.
Weefood Oregano Olives are olives seasoned with aromatic herbs, including oregano, and packed for an easy addition to a meal or snack. Their savoury, slightly bitter olive flavour is balanced by the herb’s fragrant, earthy notes, while the flesh stays pleasantly firm.
In Turkey, olives are a familiar part of breakfast, often served with cheese, tomatoes and bread; they also fit naturally on a meze platter or alongside drinks. They are rich in fat, much of it monounsaturated, and relatively low in carbohydrates. Pair them with fresh vegetables for a lighter snack, and keep their salty flavour in mind when seasoning the rest of the meal.
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 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.
No known major allergens
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
SATURATED
0.61g
MONOUNSATURATED
3.38g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 12.3:1
Above the ideal 4:1 (12.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.