Substrate
Olive
Olea europaea L.
3 named fermented preparations, across 11 regions.
| Pickle | Region | Method | Salt | Terminal pH |
|---|---|---|---|---|
| Black olives | Mediterranean | brined | 2 to 5 % salt in water | - |
| Fermented olives | Africa, Americas, Middle East, Europe and World, United States, Spain, Portugal, Peru, Chile, Italy | unknown | - | - |
| Green olives (Spanish-style) | Spain, Mediterranean | brined | 1 to 10 % salt in water | - |
Composition
USDA FoodData Central rows whose own description carries this substrate's name. The raw vegetable is here as well as the ferment, because the difference between the two sodium figures is what the salt did.
| Food | Sodium mg/100 g | Energy kcal | Dataset |
|---|---|---|---|
| OLIVE GARDEN, cheese ravioli with marinara sauce | 269 | 159 | SR Legacy |
| Olives, ripe, canned (small-extra large) | 735 | 116 | SR Legacy |
| Olives, ripe, canned (jumbo-super colossal) | 735 | 81 | SR Legacy |
| Olives, pickled, canned or bottled, green | 1560 | 145 | SR Legacy |
| OLIVE GARDEN, spaghetti with pomodoro sauce | 183 | 102 | SR Legacy |
| OLIVE GARDEN, chicken parmigiana without pasta | 625 | 211 | SR Legacy |
| Olive loaf, pork | 964 | 235 | SR Legacy |
| Olives, green, Manzanilla, stuffed with pimiento | 1620 | 130 | Foundation |
| Olives, NFS | 735 | 116 | Survey (FNDDS) |
| Olives, green | 1556 | 145 | Survey (FNDDS) |
| Olives, black | 735 | 116 | Survey (FNDDS) |
| Olives, stuffed | 1620 | 141 | Survey (FNDDS) |
| Olive tapenade | 835 | 282 | Survey (FNDDS) |
| Olive oil | 2 | 900 | Survey (FNDDS) |