Green Olive

Fermented And Pickled FoodStone-fruitBrinyButteryMildSavorySlightly-bitterFirm

Nutrition (per 100 g)

Calories: 145
Protein (g): 1
Fat (g): 15.3
Carbs (g): 3.8
Fiber (g): 3.3
Sodium (mg): 1550

Values reflect drained, brined green olives; sodium varies by brand and brine strength. Fat largely comes from olive oil retained in the flesh.

Storage

Room temp: up to 0 days
Refrigerated: up to 30 days
Frozen: up to 0 days

Green olives are the unripe fruits of the olive tree cured in brine or lye and sold whole, pitted, or stuffed. They taste briny and mildly bitter with a clean, buttery snap. They hold their shape in cooking and work in salads, pasta, braises, pizzas, and as a classic cocktail garnish.

Cultivated around the Mediterranean for millennia, green table olives were developed through curing traditions in Spain, Italy, and Greece. Modern production commonly ferments in brine before packing, and widely exported varieties include Manzanilla, Castelvetrano, and Picholine.