/ / Green Cerignola Olives

Green Cerignola Olives

Contains high sodium

These Cerignola olives have a short ingredient list of olives, water and salt. The label lists 200 mg of sodium per olive.

Seed-oil freeNo added sugarNo artificial dyesNo artificial flavorsNo natural flavorsNo synthetic preservativesNo added nitritesNo phosphates
$16.00 lowest price at Pickle Licious
Price and stock checked Oct 30, 2026
Key nutrition facts
20caloriesPer serving · 1 olive (15g)
Protein
<1g
Fiber
1g
Added sugar
0g
Sodium
200mg▼
Saturated fat
0g
▲ raises the score · ▼ lowers it · From the product label
Ingredients: olives, water, salt
72 / 100
Good Scored automatically
Weighted as canned and frozen produce, legumesHigh confidence · Scored on 10 of 11 inputs, 1 claim verified
Nutrition · counts 30%46
Ingredients · counts 20%100
Processing · counts 10%85
Sourcing · counts 20%75
Transparency · counts 20%72
Why it scores 72
Nutrition 46 · Compared with other canned, frozen and dried foods: more sodium (200 mg); no added sugar per 1 olive
Ingredients 100 · 3 ingredients; no added sugar, seed oils, dyes or flagged additives
Processing 85 · Olives in brine with only water and salt added
Sourcing 75 · The description says the Cerignola olives are from Italy
Transparency 72 · Complete ingredient list and an Italy origin statement
200 mg sodium per olive
Evidence behind the Ingredients deductionsNone: no added sugar, seed oils, dyes, sweeteners or flagged additives were found.
Scored Oct 24, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Better swapsCleaner pantry options that do the same job
Kangaroo Island Olives Mediterranean Olives
80 +8 Clearer sourcing
Ingredients
Olives Water Salt
3 ingredients
Sourcing

Origin not disclosed on the product page.

AdditivesNo additives found

No additives, added sugars, seed oils or flavourings found in the ingredient list.

Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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