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Manzanilla Olive

Low concern

Manzanilla olives are whole-food cured fruits packed in brine. The main considerations are sodium content from curing and possible use of ferrous gluconate or ferrous lactate (E579/E585) to stabilize black-olive color.

Found in

642 products

What it is

A Spanish green olive variety (Olea europaea cv. Manzanilla), commonly cured and packed in brine.

Whole-food fruit; cured table olive.

Why it's flagged

high sodium content from brine

What regulators actually say

"Olives, ripe, canned (small-extra large) - USDA FoodData Central nutrient profile."

USDA FoodData Central — fdc.nal.usda.gov

"Most Americans consume too much sodium - FDA encourages food industry sodium reduction."

FDA — fda.gov

Regulatory status

United States — FDA

Whole/cured food; standard of identity for canned olives 21 CFR 100.155.

European Union — EFSA

Permitted whole/cured food.

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