Olives
Native to the Mediterranean area, the olive is grown both for its fruit as well as its oil.
Dozens of olive varieties exist and they vary in size and flavor. The flavor of each olive variety depends on its ripeness, the location where it is grown, and the type of processing it undergoes (oil cured, brine cured or water-cured).
Although olives are relatively low in calories, and high in heart-healthy monounsaturated fats, they can be quite high in sodium.
The Benefits
- Special diets: Autoimmune Paleo Diet, Candida Diet, Diabetic, Elimination Diet, Gluten-Free Diet, Gluten-Free/Dairy-Free Diet, Grain-Free Diet, Low Acid Diet, Low Carb Diet, Low FODMAP Diet, Low Histamine Diet, Low Starch Diet, Paleo Diet (Light), Paleo Diet (Strict), PCOS Diet, Pescetarian Diet, Primal Diet, Thyroid Diet, Vegetarian Diet, Whole Food
- Excellent Source of:
- Good Source of:
- Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Molds, No Coconut, No Pseudograins, No Citrus, No Nightshade, No Legumes, No Grains, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Low Sugars, Low Saturated Fat
Related Foods
Related Nutrients
Selecting and Storing
Olives in a can or jar can be stored at room temperature for up to 2 years. Once opened, keep olives refrigerated in their own liquid in a nonmetal container for several weeks.
