Olives, green, in brine, drained, flesh and skin

Green olives are the fruit of the olive tree. The figures here describe bottled olives preserved in brine, then drained, and include the flesh and skin but not the stones. They mainly provide fat, with little protein and only traces of carbohydrate and sugars. Per 100g, they contain 11g of fat, including 1.7g of saturated fat, alongside 3.3g of salt and 2mg of vitamin E.

Vitamin E helps protect cells from oxidative damage. Olives preserved in brine retain salt even after draining, which is worth noting for people monitoring their salt intake. Eating too much salt can raise blood pressure. Full nutrient figures are provided in the tables below.