Olive · Olea europaea
Olives, pickled, canned or bottled, green
Nutrition facts per 100 g · edible portion
VegetablesDietary labels are inferred automatically from Olives, pickled, canned or bottled, green's food group, name and nutrient profile — a helpful guide, not a guarantee. Recipes and brands vary, so always read the label on packaged foods.
Low nutrient density 7/100
How many beneficial nutrients Olives, pickled, canned or bottled, green delivers for its calories — scored across 24 vitamins, minerals, protein and fiber, minus saturated fat and sodium. See the most nutrient-dense foods.
Caloric ratio
Where the calories in Olives, pickled, canned or bottled, green come from — the split across carbs, fat & protein.
10% from carbs
-
Carbs 10%3.8 g per serving
-
Fat 88%15.3 g per serving
-
Protein 3%1.0 g per serving
What Olives, pickled, canned or bottled, green is a good source of
Stand-out nutrients per 100 g, by share of your Daily Value. Bold figures are an excellent source (20%+ DV).
Full nutrition breakdown
- Beneficial
- Moderate
- Limit
- Neutral
Bars are shaded by how a high amount affects your diet — green for nutrients to seek out (fiber, protein, vitamins), red for those best kept low (saturated fat, sodium, cholesterol), neutral where it depends. Each bar shows the % of your Daily Value per serving.
| Carbohydrates | Amount | % DV |
|---|---|---|
| Total Carbohydrate | 3.8 g | |
| Dietary Fiber | 3.3 g | |
| Total Sugars | 0.5 g | — |
| Fats & Fatty Acids | Amount | % DV |
|---|---|---|
| Total Fat | 15.3 g | |
| Saturated Fat | 2.0 g | |
| Monounsaturated Fat | 11.3 g | — |
| Polyunsaturated Fat | 1.3 g | — |
| Trans Fat | 0.0 g | — |
| Omega-3 Fatty Acids | 92.0 mg | — |
| Omega-6 Fatty Acids | 1,215.0 mg | — |
| Butyric Acid | 0.0 mg | — |
| Caproic Acid | 0.0 mg | — |
| Caprylic Acid | 0.0 mg | — |
| Capric Acid | 0.0 mg | — |
| Lauric Acid | 0.0 mg | — |
| Myristic Acid | 0.0 mg | — |
| Palmitic Acid | 1,691.0 mg | — |
| Stearic Acid | 338.0 mg | — |
| Palmitoleic Acid | 123.0 mg | — |
| Oleic Acid | 11,144.0 mg | — |
| Gadoleic Acid | 46.0 mg | — |
| Erucic Acid | 0.0 mg | — |
| Linoleic Acid | 1,215.0 mg | — |
| Arachidonic Acid | 0.0 mg | — |
| Eicosapentaenoic Acid (EPA) | 0.0 mg | — |
| Docosahexaenoic Acid (DHA) | 0.0 mg | — |
| Protein & Amino Acids | Amount | % DV |
|---|---|---|
| Protein | 1.0 g |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin A (RAE) | 20.0 mcg | |
| Vitamin C | 0.0 mg | |
| Vitamin D | 0.0 mcg | |
| Vitamin E | 3.8 mg | |
| Vitamin K | 1.4 mcg | |
| Thiamin (B1) | 0.0 mg | |
| Riboflavin (B2) | 0.0 mg | |
| Niacin (B3) | 0.2 mg | |
| Vitamin B6 | 0.0 mg | |
| Folate (B9) | 3.0 mcg | |
| Vitamin B12 | 0.0 mcg | |
| Pantothenic Acid (B5) | 0.0 mg | |
| Choline | 14.2 mg |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium | 52.0 mg | |
| Iron | 0.5 mg | |
| Magnesium | 11.0 mg | |
| Phosphorus | 4.0 mg | |
| Potassium | 42.0 mg | |
| Sodium | 1,556.0 mg | |
| Zinc | 0.0 mg | |
| Copper | 0.1 mg | |
| Selenium | 0.9 mcg |
| Sterols | Amount | % DV |
|---|---|---|
| Cholesterol | 0.0 mg | |
| Phytosterols | ~ | — |
| Other | Amount | % DV |
|---|---|---|
| Alcohol | 0.0 g | — |
| Caffeine | 0.0 mg | — |
| Theobromine | 0.0 mg | — |
| Ash | 4.5 g | — |
About Olives, pickled, canned or bottled, green
The olive is the small, oval fruit of the olive tree, a Mediterranean staple cultivated for thousands of years for both eating and pressing into oil. Raw olives are intensely bitter and must be cured in brine, salt, lye, or water before they become the savory, briny snack we know, ranging from green olives picked unripe to dark purple and black olives left to ripen fully. Popular table varieties include buttery Castelvetrano, wine-dark Kalamata, Spanish Manzanilla, French Nicoise, and Moroccan oil-cured olives, sold whole, pitted, sliced, or stuffed with pimento, garlic, or almonds.
Olives are rich in heart-healthy monounsaturated fats and antioxidants such as vitamin E and polyphenols, though the curing process makes them fairly high in sodium. They are eaten on their own as a snack or appetizer, tossed into salads, pizzas, pasta, and tapenade, baked into breads, and simmered into Mediterranean braises, while pressed olive oil is one of the kitchen's essential fats. A splash of their brine can even season dressings and cocktails.
Store olives submerged in their brine in the refrigerator, where they keep for weeks, topping up with a little salt water if needed to keep them covered.
Source: USDA FoodData Central & FooDB. Values are per 100 g, edible portion.
Frequently asked questions
How many calories are in Olives, pickled, canned or bottled, green?
There are 145 calories in 100 g of Olives, pickled, canned or bottled, green, or about 4 calories in 1 olive (3 g).
How much protein is in Olives, pickled, canned or bottled, green?
Olives, pickled, canned or bottled, green contains 1.0 g of protein per 100 g.
How many carbs are in Olives, pickled, canned or bottled, green?
Olives, pickled, canned or bottled, green has 3.8 g of carbohydrates per 100 g.
How much fat is in Olives, pickled, canned or bottled, green?
Olives, pickled, canned or bottled, green provides 15.3 g of total fat per 100 g.
What is Olives, pickled, canned or bottled, green a good source of?
Olives, pickled, canned or bottled, green is an excellent source of Vitamin E (25% DV) and a good source of Copper and Dietary Fiber (per 100 g). Daily Values are based on a 2,000-calorie diet.
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