Pitted Green Olives
Olives are a whole food rich in monounsaturated fat and polyphenols, but cured olives are typically high in sodium (often >1,000 mg/100 g). Some products may contain ferrous gluconate (E579) for color stabilization.
What it is
Unripe (green) olives (Olea europaea) cured in brine/lye, with the pit removed.
Snack/condiment; cocktail garnish; pizza, salad ingredient.
Why it's flagged
- high sodium
- may contain E579 (ferrous gluconate) as color stabilizer
What regulators actually say
"Olives, pickled, canned or bottled, green - sodium 1556 mg/100 g; fat 15.3 g/100 g (monounsaturated 11.3 g)."
"Acidified foods... pickles, olives, and other acidified foods... requirements for processing."
Regulatory status
United States — FDA
Whole food; standards of identity for olives at 21 CFR 169.180 (canned ripe olives).
European Union — EFSA
Whole food; brining additives regulated under EC 1333/2008.
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