Fruit of the olive tree belonging to the family Oleaceae.

The olive has small dimension whose tender green skin turns violet, red and lately black as it ripens.

Its fleshy pulp that surrounds the fusiform olive pit is used for oil production. However, the whole fruit, pitted or stuffed, is also used for cooking as a condiment, ingredient or starter.

Green olives are picked before they are fully ripe.

 

 

 

 

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 22.0 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 2100.0 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.