Know what’s on your plate
Black olive
Calories & nutrition facts
in brine
Nutrition facts
Per 100 g% DV- Calories 173 kcal —
- Protein 1.4 g 3%
- Fat 17 g 22%
- Saturated fat 2.1 g 10%
- Fibre 6.2 g 22%
- Sugars 0 g —
- Sodium 706 mg 31%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 22.1 µg 2%
- Vitamin D 0 µg 0%
- Vitamin K 1.4 µg 1%
- Thiamin (B1) 0.02 mg 1%
- Pantothenic acid (B5) 0.04 mg 1%
- Vitamin B6 0.03 mg 1%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 80 mg 6%
- Iron 8.5 mg 47%
- Magnesium 16 mg 4%
- Phosphorus 7.9 mg 1%
- Potassium 19 mg 0%
- Zinc 0.14 mg 1%
- Copper 0.18 mg 20%
- Manganese 0.07 mg 3%
Similar foods
- Olivesblack with oil, drained142 kcal / 100 g
- Green olivesin brine, drained154 kcal / 100 g
- Ripe canned olivessmall-extra large116 kcal / 100 g
- Ripe olivescanned, drained201 kcal / 100 g
- Table olivepreserved277 kcal / 100 g
- Green pickled olivescanned or bottled145 kcal / 100 g
- Unripe olivescanned, drained140 kcal / 100 g
Questions about Black olive
Are black olives naturally black?
Some ripen to dark purple or black, but many commercially sold black olives are picked green and darkened during processing. Their colour and flavour depend on the variety and how they are cured.
How do you make black olives less salty?
Drain them and rinse briefly under cold water; for a bigger reduction, soak them in fresh water for 20–30 minutes, then drain. They’ll lose some of their briny flavour too.
How should you store black olives after opening the jar?
Keep them refrigerated in their brine, in a covered container, and use a clean utensil to take them out. If there isn’t enough brine to cover them, top up with a little salted water.
When should you add black olives to pizza?
Add them before baking so their flavour mingles with the sauce and cheese. Halved or sliced olives work well; pat them dry first if they’re particularly wet from brine.
What goes well with black olives?
They pair especially well with tomatoes, garlic, capers and feta. Use them in Greek salad, pasta puttanesca or tapenade, or scatter them over roasted aubergine.
Can you use green olives instead of black olives?
Yes, but expect a firmer, more bitter and often saltier result. Green olives contain 1,180 mg sodium per 100 g, compared with 706 mg in black olives.
Are black olive stones safe for young children?
Remove the stones before serving olives to young children: they are hard and can pose a choking risk. Check each olive carefully, even if it was sold as pitted.
Source: ANSES–Ciqual (France) 13032 · per 100 g · carbohydrate per EU label, fibre excluded
