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 | 481 kJ / 115 kcal | 6% |
| Protein | 0.8 g | 2% |
| Carbohydrate | 6.3 g | 2% |
| Fibre | 3.2 g | — |
| Fat | 10.7 g | 15% |
| Vitamin A | 20 µg RE | 3% |
| Vitamin C | 0.9 mg | 1% |
| Vitamin E | 3.8 mg | 32% |
| Vitamin K | 1.4 µg | 2% |
| Calcium | 52 mg | 7% |
| Iron | 3.3 mg | 24% |
| Magnesium | 11 mg | 3% |
| Potassium | 42 mg | 2% |
| Zinc | 0.22 mg | 2% |
| Sodium | 1556 mg | — |
Per 100 g · CoFID / USDA · % NRV UK · not medical advice
Prep notes
Cured green fruit. Sodium is the catch. Calcium and iron sit in a few olives. One serving is about 5–6 fruits (30 g).
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
Green olives (Olea europaea; SK Zelené olivy) 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).