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Whole Manzanilla Olives — Nutrition Facts & Ingredients

UPC 8413636201161 Pickles, Olives, Peppers & Relishes Updated Sep 27, 2026

Per serving (3 OLIVES, 15 g): 20 calories. Per 100 g: 133 calories, 0 g protein, 13.3 g fat.

Label highlights:

Nutrition Facts

Serving size3 OLIVES (15g)

Amount per servingCalories
20
% Daily Value*
Total Fat 2.0g 3%
Saturated Fat 1g 5%
Trans Fat --
Cholesterol -- --
Sodium 160mg 7%
Total Carbohydrate 0g 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

133 calories in 100 g
Protein0 g
Carbohydrates0 g
Fat13.3 g
Saturated fat6.7 g
Sodium1067 mg

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Ingredients

Citric Acid, Disodium Guanylate, Disodium Inosinate And Monosodium Glutamate, Lactic Acid And Ascorbic Acid, Water And Salt, Whole Manzanilla Olives

Frequently asked questions

How many calories are in Whole Manzanilla Olives?

Per 100 g of Whole Manzanilla Olives there are 133 calories.

How much protein is in Whole Manzanilla Olives?

Per 100 g of Whole Manzanilla Olives there are 0.0 g protein.

How many carbohydrates are in Whole Manzanilla Olives?

Per 100 g of Whole Manzanilla Olives there are 0.0 g carbohydrates.

How much sodium (salt) is in Whole Manzanilla Olives?

Per 100 g of Whole Manzanilla Olives there are 1067.0 mg sodium. The daily recommendation is to consume under 2,300 mg of sodium per day.

What are the main ingredients in Whole Manzanilla Olives?

The main ingredients in Whole Manzanilla Olives are: Citric Acid, Disodium Guanylate, Disodium Inosinate And Monosodium Glutamate, Lactic Acid And Ascorbic Acid, Water And Salt.

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Level of processing

3
Processed
6 ingredients · 2 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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