Fruit/Condiment | Vegan Gluten Free Low Carb

Green Italian Olive

Olea europaea Allergen-Free
Green Italian Olive

Sourcing & Taxonomy

  • Family Oleaceae
  • Primary Cuisine Italian, Mediterranean
  • Seasonality Autumn (harvest), Year-Round (cured)
  • Source Olive Tree

The Forktionary Angle

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Definition

Unripe olives harvested while green, typically firm, briny, and often buttery, with a distinct piquant flavor, widely used in Italian cuisine.

Sensory Profile

TasteSalty, Briny, Piquant, Slightly Bitter, Buttery
TextureFirm, Juicy, Meaty
AromaFruity, Grassy, Briny
AcidityMedium-High

Technical Metrics

Nutrition Facts

Per 15 g (approx 5 olives)
Calories145 kcal
Total Fat15 g
Saturated Fat2 g
Trans Fat0 g
Cholesterol0 mg
Protein1 g
Total Carbohydrate4 g
Dietary Fiber3 g
Total Sugars0 g
Calcium50 mg
Iron0.5 mg
Potassium50 mg

Chef’s Secret

Marinate green Italian olives with garlic, orange zest, chili flakes, and good quality olive oil for an elevated appetizer or snack.

Substitutions

Best Match

Spanish Manzanilla Olives

1:1

Very similar briny, savory flavor and firm texture, often stuffed.

Picholine Olives

1:1

French green olive with a delicate, nutty flavor, slightly fruitier.

Castelvetrano Olives

1:1

Milder, buttery, and less briny, good for a less intense olive flavor.

Capers

To taste

Provides a briny, salty punch, but with a different texture and herbaceous notes.

Buying Guide

Look for firm olives without shriveled skin. Choose pitted for convenience, or unpitted for better flavor.

Flavor Pairings

Cheese charcuterie salads pasta dishes martinis pizza focaccia.