Black Olive

Black Olives

The olive (or Olea europaea, meaning “Oil from/of Europe”) is a species of small tree in the family Oleaceae. It is found in much of Africa, the Mediterranean Basin from Portugal to Israel, the Arabian Peninsula, and southern Asia as far east as China, plus the Canary Islands, Mauritius and R_union.

Allergy Alert:

The most common olive allergy is caused by pollen that is released by olive trees. Olive pollen release occurs during the spring and can result in mild to serious respiratory symptoms. Olive trees are evergreen trees that are native to the Mediterranean, Asia and Africa, though they have been introduced into many other countries. People are susceptible to olive pollen allergies anywhere olive trees grow (Wolf, 2013).

Common Uses:

The olive tree, Olea europaea, has been cultivated for olive oil, fine wood, olive leaf and the olive fruit. 90% of all harvested olives are turned in to oil, while about 10% are used as table olives (Wikipedia, n.d.).

Nutritional Information:

Amount Per 1 small (3.2 g)
Calories 4
% Daily Value*
Total Fat 0.3 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0 g
Monounsaturated fat 0.3 g
Cholesterol 0 mg 0%
Sodium 24 mg 1%
Potassium 0 mg 0%
Total Carbohydrate 0.2 g 0%
Dietary fiber 0.1 g 0%
Sugar 0 g
Protein 0 g 0%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
Vitamin D 0 µg Vitamin B-6 0%
Vitamin B-12 0% Magnesium 0%

Source Wikipedia. (Note: This is not intended to be used, as it was copied and pasted from a Google search)


Dietary Information and Related Articles:

Take a look at this very informative website about black olives.