Fruit
Flesh
Flesh of olive is the primary edible interior once peel, pit or core is dealt with. It carries main flavour and texture. Slice, dice or purée; cook gently if delicate. Discard bruised or off areas. ripeness and cut size drive timing more than complex technique. Even thickness matters more than elaborate marinades for consistent doneness.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 4.31 g
- Saturated Fat 0.86 g
- Trans Fat 0 g
- Monounsaturated Fat 1.72 g
- Polyunsaturated Fat 1.73 g
- Cholesterol 0 mg
- Sodium 5.13 mg
- Salt 0.01 g
- Total Carbohydrate 12.9 g
- Dietary Fibre 1.9 g
- Total Sugars 3.01 g
- Complex / starch 0.99 g
- Protein 0.78 g
- Water 85.6 g
- Energy 93.5 kcal
- Water 85.6 g
- Carbohydrates 12.9 g
- Protein 0.78 g
- Fat 4.31 g
- Saturated Fat 0.86 g
- Monounsaturated Fat 1.72 g
- Polyunsaturated Fat 1.73 g
- Omega-3 0.17 g
- Vitamins 42.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.03 mg
- Vitamin B3 — Niacin 0.33 mg
- Vitamin B5 — Pantothenic Acid 0.24 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.2 µg
- Vitamin B9 — Folate 17.2 µg
- Vitamin C 2 mg
- Vitamin E 0.34 mg
- Vitamin K 5.6 µg
- Minerals 231 mg
- Major Minerals 229 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.03 · vitamin-b3-niacin: 0.33 · vitamin-b5-pantothenic-acid: 0.24 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.2 · vitamin-b9-folate: 17.2 · vitamin-e: 0.34 · vitamin-k: 5.6 ·
Minerals
Flesh of Olive: composition reflects this culinary part relative to the whole ingredient.
History
Cold storage and transport made olive a year-round kitchen staple in many regions, including named flesh portions.
Cold storage and transport made olive a year-round kitchen staple in many regions, including named flesh portions.
Market gardeners and growers selected olive for flavour, yield and keeping quality, including named flesh portions.