Olive

Fermented And Pickled FoodStone-fruitBrinySaltySavoryButteryUmamiSlightly Bitter

Nutrition (per 100 g)

Calories: 115
Protein (g): 0.8
Fat (g): 10.7
Carbs (g): 6.3
Fiber (g): 3.2
Sodium (mg): 735

Values reflect drained, brined table olives; sodium varies widely by cure and brand. Ripe canned styles are often milder than some salt-cured green varieties.

Storage

Room temp: up to 0 days
Refrigerated: up to 21 days
Frozen: up to 0 days

Olive is a small, firm, oval drupe with thin skin and a hard central pit. Its flesh is dense and meaty with a briny, buttery snap; flavors range from mild and fruity to sharp and bitter depending on cure. Common retail forms include whole, pitted, sliced, or stuffed olives packed in brine or oil, used to punctuate salads, pizzas, pastas, braises, and antipasti.\n\nCultivated around the Mediterranean for millennia, olives were domesticated in the Eastern Mediterranean and spread across Southern Europe, North Africa, and the Middle East. Table olives are harvested green or fully ripe, then lye-, salt-, or brine-cured and often naturally fermented to remove bitterness and develop flavor.