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Source
Not animal-derived
Allergen
No
Role in food
Manzanilla olives are often eaten as a snack or appetizer, stuffed with ingredients like …
What it is
Manzanilla green olives are a variety of olive, typically from Spain. They are harvested when unripe and green, then cured to remove their natural bitterness. Curing methods can include brining in salt water or dry curing.
Why it's used
Manzanilla olives are often eaten as a snack or appetizer, stuffed with ingredients like pimento or almonds. They are also used in salads, martinis, and various savory dishes for their firm texture and briny flavor.
Health notes
Manzanilla olives are a source of healthy fats and fiber. The curing process involves salt, so they can be high in sodium. JECFA has evaluated olives and their preparations. FDA considers olives to be generally recognized as safe (GRAS) for their intended use.
Allergen info
Manzanilla olives are not a major allergen and do not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.