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Green olive, pepper stuffed, salty snack
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
145
KCAL / 100G
Carbs
3.7g
· 10%
Protein
1.1g
· 3%
Fat
14.2g
· 87%
Fiber
3.3g
Vitamins
Vitamin E
1.7mg · 11% DV
B1
0.03mg · 3% DV
Vitamin A
20µg · 2% DV
B6
0.03mg · 2% DV
Minerals
Sodium
1550mg · 67% DV
Iron
1mg · 6% DV
Calcium
52mg · 5% DV
Magnesium
11mg · 3% 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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.1g
MONOUNSATURATED
10.3g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 15:1
Above the ideal 4:1 (15:1).
Once opened, they usually keep for a few weeks in the fridge if stored in their brine in a clean container. Discard them if they develop off smells, surface mold, or a very soft texture.
They can be frozen, but the texture often becomes softer after thawing. For best quality, refrigeration in their brine is usually a better option.
Rinsing them or soaking them briefly in water can make them taste less salty. Soaking too long may dull both flavor and texture.
They can work in either setting because they are easy to portion and serve. For a more balanced meal or snack, pair them with foods that add protein and fiber.
They go well with cheese, tomatoes, whole-grain bread, hummus, and salads. These combinations can make a meal more satisfying and more balanced in flavor.
The main difference usually comes from the pepper filling and the brine, while the olive remains the base ingredient. In practice, the flavor profile changes more noticeably than the overall role they play in a meal.
On their own, they are not usually the best pre-workout fuel. If you want to include them, pair them with an easy-to-digest carbohydrate source rather than relying on them alone.
Yes, they can be eaten at night as part of a normal meal or snack. People who are sensitive to salty foods may prefer smaller portions later in the evening.
People who need to limit sodium should watch portion size, since olives are typically brined. If they contain pits, they also need extra caution around small children because of choking risk.
Not really as a full substitute for a vegetable serving. They are better thought of as a garnish, appetizer, or side item alongside other vegetables rather than in place of them.
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Nutrition data compiled from USDA FoodData Central and scientific sources.