Ingredients
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Fruit
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Olives
Out of season
Season
Sep–Nov
Ruled by
☉ Sun
Calories
82 kcal
Protein
0.7 g
MW references
2
Olives
Fresh olives peak from September to November. While cured olives are available in jars and at deli counters year-round, the raw, fresh fruit is strictly seasonal. They are harvested in the autumn across the Mediterranean; outside of this window, they are almost never sold fresh as they require immediate processing or curing to be edible.
Nutrition facts
Per 100 g
Energy82 kcal / 337 kJ
Protein0.7 g
Fat8.8 g
— saturated1.4 g
Salt1064 mg Na
Iron0.80 mg
Figures are estimates per 100 g from reference data and may differ from the product you use. Always check the packaging for accurate nutrition and allergen information. Not a substitute for professional dietary advice.
Reference data McCance & Widdowson 2021
Olives, green, in brine, drained, flesh and skin, weighed with stones · 14-359 · FA
Calculated from 14-340 using edible portion of 0.80
Energy & Proximates
Energy82.00kcal
Energy337.00kJ
Water61.20g
Protein0.70g
Fat8.80g
Carbohydrates—g
of which sugars—g
of which starch—g
Fibre (AOAC)—g
Fibre (NSP)2.30g
Alcohol—g
Fat Breakdown
Total fat8.80g
Saturated1.40g
Monounsaturated4.60g
Polyunsaturated1.00g
Trans—g
Omega-3—g
Omega-6—g
Cholesterol—mg
Minerals
Sodium1064.00mg
Potassium73.00mg
Calcium49.00mg
Magnesium18.00mg
Phosphorus14.00mg
Iron0.800mg
Copper0.180mg
Zinc—mg
Selenium—µg
Iodine—µg
Vitamins
Vitamin A24.00µg
Vitamin D—µg
Vitamin E1.590mg
Vitamin C—mg
Thiamin (B1)0.001mg
Riboflavin (B2)0.001mg
Niacin (B3)0.001mg
Vitamin B60.020mg
Vitamin B12—µg
Folate—µg
Recipes using Olives
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