Olives in Culinary Practice: A Nutritional Profile of Selected Recipes

Background: Table olives are key elements of Mediterranean cuisine, yet their contribution within traditional Greek culinary preparations remains underexplored. Aim: This study evaluated the nutritional composition of 70 Greek recipes (appetizers, salads, and main courses) incorporating table olives. Methods: We conducted nutritional analysis based on a previous study, integrating the USDA food composition database and the official Greek food composition tables, yield and retention factors, and standardized portion measures. Energy content was assessed against cut-off points for nutritionally balanced meals. Principal component analysis (PCA) and ternary plots were applied to examine the relationship between macronutrients, energy, and fatty acid profiles. Results: Mean energy density was 154.5 kcal/100 g, with fat as the dominant macronutrient (11.0 g/100 g), primarily monounsaturated. Proteins, carbohydrates, sugars, and dietary fiber contributed less to total energy, and fiber levels were moderate (1.24 g/100 g). Conclusions: These findings highlight that traditional olive-based recipes deliver energy predominantly through fat-rich ingredients, mainly monounsaturated fatty acids. The study underscores the need for portion awareness and potential recipe adjustments to enhance nutritional balance and offers a framework for assessing the dietary value of Mediterranean culinary traditions.