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How Many Calories in a Black Olive

There are 36 calories in 1 10 small serving of Black Olives. Calorie breakdown: 76% fat, 21% carbs, 3% protein.

According to the United States Department of Agriciulture, each large olive from a can has 5 calories. Typically, canned olives are ripe black olives. CalorieKing reports that each average 4-g green pickled olive has 6 calories.

According to the Fat Secret website, one cup of whole black olives contains 154 calories. If you base your diet on the suggested daily intake of 2,000 calories, then this serving provides 7.7 percent of your daily calories. You could burn off the calories in one cup of whole black olives through half an hour of tai chi.

According to Medline Plus, each gram of fat provides 9 calories. Green olives each have about 0.6 g of fat, so more than 5 of their 6 calories come from fat. Black olives each have 0.4 g of fat, for about 3.5 calories.

There are thousands of cultivars of the Olea europaea olive tree. In Italy alone at least three hundred cultivars have been enumerated, but only a few are grown to a large extent. None of these can be accurately identified with ancient descriptions, though it is not unlikely that some of the narrow-leaved cultivars most esteemed may be descendants of the Licinian olive. The Iberian olives are usually cured and eaten, often after being pitted, stuffed (with pickled pimento, anchovies, or other fillings) and packed in brine in jars or tins. Some also pickle olives at home.

Olives being home-pickledSince many cultivars are self sterile or nearly so, they are generally planted in pairs with a single primary cultivar and a secondary cultivar selected for its ability to fertilize the primary one. In recent times, efforts have been directed at producing hybrid cultivars with qualities such as resistance to disease, quick growth and larger or more consistent crops.

Some particularly important cultivars of Olea europaea include:

  • Amfissa is an excellent quality Greek table olive grown in Amfissa, Central Greece near the oracle of Delphi. Amfissa olives enjoy protected designation of origin (PDO) status, and are equally good for olive oil extraction. The olive grove of Amfissa, which consists of 1,200,000 olive trees is a part of a protected natural landscape.
  • Arbequina is a small, brown olive grown in Aragon and Catalonia, Spain, good for eating and for oil.
  • Barnea is a modern dual-purpose cultivar bred in Israel to be disease-resistant and to produce a generous crop. The oil has a strong flavour with a hint of green leaf. Barnea is widely grown in Israel and in the southern hemisphere, particularly in Australia and New Zealand.
  • Bosana is the most common olive grown on Sardinia. It is used mostly for oils.
  • Cornicabra, originating in Toledo, Spain, comprises about 12% of Spain’s production. It is mainly used for oil.
  • Empeltre, from Pedrola, Aragon, a medium-sized black olive grown in Spain. Especially in Aragon and the Balearic Islands, it is also dual-purpose.
  • Frantoio and Leccino cultivars are the principal raw material for Italian olive oils from Tuscany. Leccino has a mild sweet flavour, while Frantoio is fruity with a stronger aftertaste. Due to their highly valued flavour, these cultivars are now grown in other countries.
  • Gemlik is a variety from the Gemlik area of northern Turkey. They are small to medium sized black olives with a high oil content. This type of olive is very common in Turkey and is sold as a breakfast olive in the cured formats of either Yagli Sele, Salamura or Duble, though there are other less common curings. The sign of a traditionally cured Gemlik olive is that the flesh comes away from the pit easily.
  • Hojiblanca originated in the province of Córdoba, Spain; its oil is widely appreciated for its slightly bitter flavour.
  • Kalamata, a large, black olive with a smooth and meatlike taste, is named after the city of Kalamata, Greece, and is used as a table olive. These olives are usually preserved in wine, vinegar or olive oil. Kalamata olives enjoy PDO status.
  • Koroneiki originated from the southern Peloponese, around Kalamata and Mani in Greece. This small olive, though difficult to cultivate, has a high yield of olive oil of exceptional quality.
  • Manzanilla, a large, rounded-oval fruit, with purple-green skin, originated in Dos Hermanas, Seville, in southern Spain. “Manzanillas” means little apples in Spanish. Known for a rich taste and thick pulp, it is a prolific bearer, grown around the world.
  • Lucques is found in the south of France (Aude département). They are green, large, and elongated. The stone has an arcuated (bow)shape. Their flavour is mild and nutty.
  • Maalot (Hebrew for merits) is a disease-resistant, Eastern Mediterranean cultivar derived from the North African Chemlali cultivar in Israel. The olive is medium sized, round, has a fruity flavour and is used almost exclusively for oil production.
  • Mission originated on the California Missions and is now grown throughout the state. They are black and generally used for table consumption.
  • Nabali, an ancient Israeli cultivar also known locally as Baladi, which, along with Souri and Malissi, is considered to produce among the highest quality olive oil in the world.
  • Patrinia olive, is a Greek variety of olive tree grown primarily in Aigialeia, Greece.
  • Picholine, is grown in the south of France. It is green, medium size, and elongated. The flavour is mild and nutty.
  • Picual, from southern Spain (province of Jaén), is the most widely cultivated olive in Spain, comprising about 50% of Spain’s olive production and around 20% of world olive production. It has a strong but sweet flavour, and is widely used in Spain as a table olive.
  • Souri, grown in Lebanon near the town of Sur (Tyre) and widespread in the Levant, has a high oil yield and exceptionally aromatic flavour.
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