Know what’s on your plate
Green pickled olives
Calories & nutrition facts
canned or bottled
Nutrition facts
Per 100 g% DV- Calories 145 kcal —
- Protein 1 g 2%
- Carbohydrate 0.5 g 0%
- Fat 15 g 20%
- Saturated fat 2 g 10%
- Fibre 3.3 g 12%
- Sugars 0.5 g —
- Sodium 1556 mg 68%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 20 µg 2%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 3.8 mg 25%
- Vitamin K 1.4 µg 1%
- Thiamin (B1) 0.02 mg 2%
- Riboflavin (B2) 0.01 mg 1%
- Niacin (B3) 0.24 mg 1%
- Pantothenic acid (B5) 0.02 mg 0%
- Vitamin B6 0.03 mg 2%
- Folate (B9) 3 µg 1%
- Vitamin B12 0 µg 0%
- Choline 14.2 mg 3%
Minerals
- Calcium 52 mg 4%
- Iron 0.49 mg 3%
- Magnesium 11 mg 3%
- Phosphorus 4 mg 0%
- Potassium 42 mg 1%
- Zinc 0.04 mg 0%
- Copper 0.12 mg 13%
- Selenium 0.9 µg 2%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 145 | 1 g | 0.5 g | 15 g |
| 1 × olive | 2.7 g | 4 | 0 g | 0 g | 0.4 g |
| 2 × olive | 5.4 g | 8 | 0.1 g | 0 g | 0.8 g |
| ½ × olive | 1.4 g | 2 | 0 g | 0 g | 0.2 g |
| 3 × olive | 8.1 g | 12 | 0.1 g | 0 g | 1.2 g |
| 4 × olive | 10.8 g | 16 | 0.1 g | 0.1 g | 1.7 g |
Similar foods
- Green olivesin brine, drained154 kcal / 100 g
- Olivesgreen, pickled, drained132 kcal / 100 g
- Unripe olivescanned, drained140 kcal / 100 g
- Ripe canned olivejumbo to super colossal81 kcal / 100 g
- Table olivepreserved277 kcal / 100 g
- Black olivessalted, in oil346 kcal / 100 g
- Green stuffed oliveanchovy, sweet peppers, etc…156 kcal / 100 g
- Ripe olivescanned, drained201 kcal / 100 g
Questions about Green pickled olives
Do you need to rinse green pickled olives before eating them?
They are ready to eat, but a quick rinse under cold water removes some surface brine and softens the salty, tangy taste. Pat them dry before adding them to a salad or chopping them for a filling.
How should you store green pickled olives after opening the jar?
Keep them in the fridge, covered by their brine, in a clean, tightly closed container. Use a clean spoon or fork to take them out, and don’t return leftovers that have been sitting on your plate to the jar.
Can you cook with green pickled olives?
Yes. Add them to stews, sauces and bakes, but stir them in towards the end so they keep their shape and their briny flavour doesn’t dominate. They work especially well in puttanesca-style tomato sauce.
What can you make with green pickled olives?
Chop them into tapenade with capers, garlic and olive oil, or add them to potato salad, pasta salad and savoury tarts. They also bring a sharp, salty contrast to a cheese or charcuterie board.
What can you use instead of green pickled olives?
For a similar salty, briny bite, use capers or chopped gherkins, though both taste different and are usually sharper. If a recipe needs olives for their texture as well as flavour, try chopped green olives stuffed with pimento.
Are green pickled olives the same as black olives?
No. Green olives are picked before they fully ripen, while black olives are generally riper; curing and processing also affect their colour and flavour. Green olives tend to taste firmer and more bitter, whereas ripe black olives are often softer and milder.
Why are green olives bitter, and how are they made edible?
Fresh olives are naturally very bitter, so they are cured in brine or another solution to reduce that bitterness and develop their savoury flavour. Pickling also preserves them and gives them their characteristic salty, tangy taste.
Source: USDA FoodData Central 169096 · per 100 g · carbohydrate per EU label, fibre excluded
