olive

Fruit of the evergreen tree, Olea europea; picked unripe when green or ripe when they have turned dark blue or purplish, and usually pickled in brine. Olives have been known since ancient times. The tree is extremely slow-growing and continues to fruit for many years; there are claims that trees are still fruiting after 1000 years.

A 50-g portion (ten olives weighed with stones) contains 700 mg of sodium and 5 g of fat, of which 20% is saturated and 65% mono-unsaturated; supplies 40 kcal (170 kJ).