Calories in Olives: Nutritional facts (Carbs, Fiber, Protein, Fat) for Olives Types

100 grams of extra virgin olive oil contain 884 calories. 100 grams of ripe black olives contain 116 calories. 100 grams of green olives contain 145 calories. 100 grams of Kalamata olives contain 231 calories.

One kilogram (1000g) of extra virgin olive oil contains 8840 calories. One kilogram of ripe black olives contains 1160 calories. One kilogram of green olives contains 1450 calories. One kilogram of Kalamata olives contains 2310 calories.

One large ripe black olive (4g) contains 5 calories. One large green olive (4g) contains 6 calories. One large Kalamata olive (4.5g) contains 10 calories. One Spanish/Manzanilla olive (3-4g) contains 4-5 calories.

Olives, the fruit from which olive oil is derived, offer several health benefits primarily due to their unique fat profile and phytonutrient content, as shown below:

• Rich in Monounsaturated Fats: Olives are abundant in monounsaturated fatty acids (MUFAs), mainly oleic acid. Diets rich in MUFAs are associated with improved heart health markers, including lower LDL ("bad") cholesterol levels and reduced inflammation. (Schwingshackl L, Hoffmann G. 2014. Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies)
• Contain Powerful Antioxidants: Olives are packed with potent antioxidants like oleuropein, hydroxytyrosol, tyrosol, oleanolic acid, and quercetin. These compounds help protect the body's cells from damage caused by oxidative stress and free radicals, potentially reducing the risk of chronic diseases. (Servili M, Esposto S, Fabiani R. 2009. Phenolic compounds in olive oil: antioxidant, health and organoleptic activities according to their chemical structure)
• Provide Vitamin E: Olives are a good source of Vitamin E, a fat-soluble antioxidant that helps protect cell membranes from damage and supports immune function. (National Institutes of Health, Office of Dietary Supplements. Vitamin E Fact Sheet for Health Professionals)
• Source of Iron (especially Black Olives): Ripe black olives contain a significant amount of iron, which is crucial for transporting oxygen in the blood via hemoglobin and supporting energy production. (National Institutes of Health, Office of Dietary Supplements. Iron Fact Sheet for Health Professionals)
• Anti-Inflammatory Properties: Compounds like oleocanthal (found more prominently in extra virgin olive oil but also present in olives) exhibit anti-inflammatory effects similar to ibuprofen, potentially contributing to reduced chronic inflammation. (Beauchamp GK, Keast RS, et al. 2005. Phytochemistry: ibuprofen-like activity in extra-virgin olive oil)
• Contain Dietary Fiber: Olives provide dietary fiber, which supports digestive health by promoting regular bowel movements and feeding beneficial gut bacteria.
• Support Bone Health: Some preliminary research suggests that certain polyphenols found in olives and olive oil may help prevent bone loss by increasing bone formation. (García-Martínez O, Rivas A, et al. 2014. The effect of olive oil on osteoporosis prevention)

Consuming olives can have potential side effects, mainly related to their processing, as shown here:

• Very High Sodium Content: Most table olives are cured in brine, resulting in extremely high sodium levels. Excessive sodium intake is linked to high blood pressure, increasing the risk of heart disease and stroke. Individuals monitoring sodium intake need to consume olives sparingly. (He FJ, MacGregor GA. 2010. Reducing population salt intake worldwide: from evidence to implementation)
• Calorie Density: Olives are relatively high in calories due to their fat content. Overconsumption without accounting for the calories can contribute to weight gain. Portion control is important.
• Acrylamide (in some processed black olives): Some methods used to process ripe black olives (involving lye and ferrous gluconate for color) can lead to the formation of acrylamide, a potential carcinogen. Levels vary, and this is more specific to certain processing techniques. (European Food Safety Authority [EFSA]. 2015. Scientific Opinion on Acrylamide in Food)

Yes, olives are generally good for you when consumed in moderation as part of a balanced diet. Their primary benefit comes from their high content of heart-healthy monounsaturated fats (oleic acid) and potent antioxidants like oleuropein and hydroxytyrosol. These components are linked to reduced inflammation and protection against chronic diseases, forming a cornerstone of the well-regarded Mediterranean diet (Estruch R, Ros E, et al. 2018. Primary Prevention of Cardiovascular Disease with a Mediterranean Diet Supplemented with Extra-Virgin Olive Oil or Nuts). Olives also provide Vitamin E and some fiber. The main drawback is their very high sodium content from the curing process, which necessitates portion control, especially for individuals managing blood pressure. Despite being calorie-dense due to fat, the type of fat is beneficial, making olives a nutrient-rich addition to meals when sodium and portion size are considered.

Yes, olives can be good for weight loss when incorporated appropriately into a calorie-controlled diet. Despite their calorie density from fat, the type of fat (monounsaturated) and the presence of fiber can promote satiety, helping to control appetite and potentially reduce overall calorie intake (Mattes RD. 2005. Fat and carbohydrate interactions determining food intake and appetite regulation). As part of a Mediterranean-style eating pattern, which includes olives and olive oil, studies have shown effectiveness for weight management compared to low-fat diets (Shai I, Schwarzfuchs D, et al. 2008. Weight Loss with a Low-Carbohydrate, Mediterranean, or Low-Fat Diet). However, due to their calories (around 5-10 calories per large olive), portion control is essential. Replacing less healthy, high-calorie snacks with a small serving of olives can be a beneficial strategy.

No, olives are not inherently fattening when eaten in moderation. While they are high in fat and thus calorie-dense compared to many other fruits or vegetables, the fat is primarily healthy monounsaturated fat. Consuming healthy fats is essential for overall health. Weight gain results from consuming more calories than expended over time, regardless of the source. Studies examining the Mediterranean diet, rich in olives and olive oil, do not typically show associated weight gain and are often linked to better weight control (Martínez-González MA, Martín-Calvo N. 2016. The Mediterranean diet and cardiovascular health). The key is portion size. Eating large quantities of olives regularly without adjusting overall calorie intake could contribute to weight gain, but a standard serving (e.g., 5-10 olives) can easily fit into a healthy, balanced diet without being "fattening."

The calorie content of olives varies primarily based on their oil (fat) content and, to a lesser extent, their moisture level, which are influenced by the olive variety and the curing method. Olives that are naturally higher in oil content when ripe, like Kalamata or Niçoise, tend to have more calories (200-240 calories per 100g). Olives cured in ways that concentrate their components, such as dry-cured Gaeta olives, also exhibit higher calorie counts (250-300 calories per 100g). Standard green olives like Manzanilla, Picholine, and Castelvetrano generally fall into a moderate calorie range (140-160 calories per 100g). The common canned ripe black olives (Mission variety) typically have the lowest calorie count among table olives (around 116 calories per 100g), partly because they are picked green and processed to achieve their color and texture, resulting in a lower final oil content compared to naturally tree-ripened dark olives.

The origin of the olive tree (Olea europaea) traces back millennia to the Mediterranean Basin, Asia Minor, and the Near East. Archaeological evidence suggests olives were gathered from wild trees as early as the Neolithic period, and cultivation likely began in the Levant (modern Syria, Lebanon, Israel, Palestine, Jordan) or Crete around 4000-3000 BCE. Olives quickly became a cornerstone of Mediterranean civilizations – Minoan, Mycenaean, Greek, Roman – valued not just for the fruit but profoundly for the oil extracted from it, which served as food, fuel for lamps, medicine, and a base for perfumes and ointments. The olive branch became a powerful symbol of peace, wisdom, and prosperity. 

A quintessential dish showcasing the olive itself is Tapenade. Originating from Provence in the South of France, its name comes from the Provençal word for capers, "tapenas." While variations exist, classic tapenade is a paste or dip made primarily from finely chopped or puréed olives (typically black), capers, anchovies, garlic, and olive oil. Its documented history dates back to at least the late 19th century, with a recipe appearing in a Provençal cookbook in 1880. Tapenade embodies the intense, savory flavors of the Mediterranean and remains a popular appetizer or spread served with bread or vegetables.