Ingredient

Pitted Manzanilla Olives

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Source
Not animal-derived
Allergen
No
Role in food
Pitted Manzanilla olives are used as a table olive, often served whole or sliced …

What it is

Manzanilla olives are a variety of olive, typically green, that originated in Spain. They are often cured in brine, which involves soaking them in a saltwater solution to remove their bitterness and preserve them. After curing, the pits are removed mechanically.

Why it's used

Pitted Manzanilla olives are used as a table olive, often served whole or sliced in salads, appetizers, and as a garnish for dishes like martinis. Manufacturers use them for their distinct salty and slightly bitter flavor and firm texture.

Health notes

Manzanilla olives are generally recognized as safe (GRAS) by the FDA for their intended use as a food. They are a source of healthy fats and antioxidants. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated olives and their components, and the European Food Safety Authority (EFSA) also assesses food ingredients. Evidence does not suggest adverse health effects from typical consumption.

Allergen info

Olives are not one of the nine major allergens recognized by the FDA, nor do they contain gluten.

Products containing Pitted Manzanilla Olives

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.