Table 9.3
Chemical composition of table olives depending on the production process (from Lanza 2012)
Nutrients/
100 g e.p.
Sevillan
green
olives
Intosso
Sevillan green
olives Bella di
Cerignola
Castelvetrano
green olives
Nocellana B.
Ferrandina
black olives
Majafica
Natural
black olives
Taggiasca
Natural
black olives
Peranzana
Natural
black
olives
Itrana
Natural
green
olives
Itrana
Natural
black olives
Cellina N.
Energy (kcal)
190
164
204
455
226
247
235
193
223
Proteins (g)
1.0
1.2
1.0
2.2
1.5
1.7
1.4
1.5
1.3
Carbohydrates
(g)
2.8
2.5
3.6
n.d.
8.9
5.8
6.5
5.0
7.2
Sugars (g)
tr
<0.6
0.4
4.4
tr
0.6
0.3
0.6
1.7
Fats (g)
17.5
15.5
19.8
46.9
19.9
23.2
21.7
17.7
19.9
SFA (g)
2.7
2.1
3.9
6.3
3.7
4.1
2.7
2.8
4.4
MUFA (g)
13.6
12.5
13.9
36.7
15.2
17.0
17.7
14.0
14.5
PUFA (g)
1.2
0.9
2.0
4.0
0.9
2.1
1.3
0.9
1.0
Fibre (g)
2.6
4.8
3.8
3.4
2.6
4.1
4.0
3.6
4.8
Sodium (g)
1.3
1.1
0.9
0.9
1.8
1.4
1.5
1.2
1.5
Calcium (mg)
33.6
34.9
n.d.
168.1
92.7
83.1
28.9
21.9
58.7
Polyphenols
(mg)
168
104
24
263
206
334
211
109
299
218
N. Caporaso and D. Boskou