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Green And Black Olives
Green And Black Olives
Also known as: black and green olives
Low concern
Olives provide healthy monounsaturated fats and polyphenols. Brine processing makes them high in sodium.
Found in
55 products
What it is
Whole olives (Olea europaea) — green olives are unripe; black olives are ripe (sometimes oxidized with ferrous gluconate).
Whole food; condiment; appetizer.
Why it's flagged
- High sodium from brine
- Some black olives use ferrous gluconate colorant
What regulators actually say
"Ferrous gluconate is the chemical iron (II) salt of gluconic acid... GRAS as a color additive in ripe olives."
"Olives provide monounsaturated fats and polyphenols, with significant sodium from brining."
Regulatory status
United States — FDA
Permitted whole food; ferrous gluconate permitted in olives (21 CFR 184.1315)
European Union — EFSA
Permitted whole food; E579 ferrous gluconate permitted in ripe olives
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