Edible parts
Fruit flesh (as sold)
Nutrition per 100 g
Food data (CoFID / USDA). % NRV is UK where a reference exists. Curiosity about the plant — not a diary score.
| Nutrient | Per 100 g | % NRV (UK) |
|---|---|---|
| Energy | 523 kJ / 125 kcal | 6% |
| Protein | 0.9 g | 2% |
| Carbohydrate | 4.2 g | 2% |
| Fibre | 3 g | — |
| Fat | 13 g | 19% |
| Vitamin A | 20 µg RE | 3% |
| Vitamin E | 3.6 mg | 30% |
| Vitamin K | 1.4 µg | 2% |
| Calcium | 68 mg | 9% |
| Iron | 2.8 mg | 20% |
| Magnesium | 6 mg | 2% |
| Potassium | 18 mg | 1% |
| Zinc | 0.2 mg | 2% |
| Sodium | 1100 mg | — |
Per 100 g · CoFID / USDA · % NRV UK · not medical advice
Prep notes
The large pale-green Italian olive. One fruit is about 12–15 g. Milder flesh, still a brine fruit.
Season
Year-round grocery when this catalogue row is listed as common / pantry.
Caution
Grocery / shop food data only. Not a wild forage guide. Thrive shows composition curiosity — not medical advice.
Answer-ready
Cerignola olives (Olea europaea; SK Olivy cerignola) is listed in Thrive’s plant atlas under fruit. Nutrition below is per 100 g with % NRV (UK) where a reference exists — food data for curiosity, not a diary score or medical claim. Edible part covered here: Fruit flesh (as sold).