FOOD CLUB

Broken Olives Salad — Nutrition Facts & Ingredients

UPC 36800648227 Manufacturer: Topco Associates, Inc. Pickles, Olives, Peppers & Relishes Updated Sep 27, 2026

Per serving (2 Tbsp, 15 g): 25 calories. Per 100 g: 167 calories, 0 g protein, 16.7 g fat.

Label highlights:

Nutrition Facts

Serving size2 Tbsp (15g)

Amount per servingCalories
25
% Daily Value*
Total Fat 2.5g 3%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol -- --
Sodium 330mg 14%
Total Carbohydrate 1g 0%
Protein 0g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Calculated from USDA FoodData Central per-100 g data for the stated serving; values may differ slightly from the package label because of FDA rounding rules.

Per 100 g and custom amounts

Nutrition per amount

167 calories in 100 g
Protein0 g
Carbohydrates6.7 g
Fat16.7 g
Saturated fat0 g
Trans fat0 g
Sodium2200 mg

Where to buy

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Ingredients

Calcium Chloride And Potassium Sorbate As Preservative, Guar Gum, Lactic Acid, Manzanilla Olives, Pimiento, Salt, Sodium Alginate, Water

Frequently asked questions

How many calories are in Broken Olives Salad?

Per 100 g of Broken Olives Salad there are 167 calories.

How much protein is in Broken Olives Salad?

Per 100 g of Broken Olives Salad there are 0.0 g protein.

How many carbohydrates are in Broken Olives Salad?

Per 100 g of Broken Olives Salad there are 6.67 g carbohydrates.

How much sodium (salt) is in Broken Olives Salad?

Per 100 g of Broken Olives Salad there are 2200.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.

What are the main ingredients in Broken Olives Salad?

The main ingredients in Broken Olives Salad are: Calcium Chloride And Potassium Sorbate As Preservative, Guar Gum, Lactic Acid, Manzanilla Olives, Pimiento.

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Level of processing

3
Processed
8 ingredients · 3 food additives
UnprocessedUltra-processed

Health checks

Per FDA guidance, 20% DV or more per serving is high; 5% or less is low.

Nutrition breakdown

Macronutrients

Types of fat

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