Olives are the fruit of the olive tree, a tree from the Oleaceae family.

Olives are small and green, and when they are mature, they turn violet, red, and then black.

Its fleshy pulp goes around a fusiform bone, and is used to produce olive oil, even though the whole fruit, with both meat and bone, is used in the kitchen as a condiment, ingredient and appetizer.

Olives are very energetic (150 to 200Kcal per 100g), rich in potassium, calcium and vitamins.

Black olives are harvested when they are completely mature.

Nutritional information (0.1 kg)
Fiber 4.4 g
Saturates 2.81 g
Monounsaturated fatty acids 14.0 g
Polyunsaturated fatty acids 2.23 g
Cholesterol 0.0 mg
Calcium 63.0 mg
Iron 1.5 mg
Zinc 0.0 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 3200.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.