Know what’s on your plate
Black olive
Calories & nutrition facts
boneless
Nutrition facts
Per 100 g% DV- Protein 2 g 4%
- Carbohydrate 4 g 1%
- Fat 30 g 38%
- Saturated fat 4.2 g 21%
- Fibre 3.5 g 13%
Similar foods
Questions about Black olive
Are black olives eaten straight from the tree?
No: fresh olives are intensely bitter. Black olives are ripened and cured, often in brine or salt, before they are ready to eat.
How do you remove the stones from black olives?
Press each olive gently with the flat side of a knife until it splits, then lift out the stone. For a larger batch, use an olive pitter.
When should you add black olives to a cooked dish?
Add them near the end of cooking so they keep their shape and savoury flavour. For puttanesca, stir them into the tomato sauce with capers and anchovies and simmer briefly.
What can you make with black olives besides pasta?
Blend pitted black olives with olive oil, capers and a little lemon juice to make tapenade, or chop them into a Greek-style salad with tomatoes, cucumber and feta.
How should you store black olives after opening the jar?
Keep them in a clean, airtight container in the fridge, covered with their brine. Use a clean utensil to take them out, and discard them if you notice mould, an unusual smell or a change in texture.
Are black olives and green olives the same fruit?
Yes: both are olives, but black olives are generally picked riper than green ones. Curing methods also affect their taste and texture, so black olives are often milder and softer.
Can you use black olives instead of green olives in a recipe?
Usually, yes. Black olives work well in salads, sauces and savoury bakes, but they tend to be softer and less sharply briny, so the finished dish will taste different.
Source: BEDCA (Spain) 1194 · per 100 g · carbohydrate per EU label, fibre excluded
