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Pitted Olives Jubilee

Processing Score
6.7Highly Processed
Nutrition Score
1.5/10Poor

The processing score reflects 32 ingredients and no additives we flag. The nutrition score reflects high sodium and total fat.

Nutrition Highlights

Little Or No Cholesterol Listed

Nutrient Alerts

High SodiumHigh Fat
Data Updated
Oct 18, 2026
UPC
072368393841
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Nutrition Facts
Serving size16 g
Amount per serving
Calories
30
% Daily Value*
Total Fat 3g
4%
Saturated Fat 0.5g
3%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 300mg
13%
Total Carbohydrate 1g
0%
Dietary Fiber 0g
0%
Total Sugars 0g
Protein 0g
Vitamin D 0mcg
0%
Calcium 0mg
0%
Iron 0mg
0%
Potassium 0mg
0%

* 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.

Ingredients

7 listed

PITTED GREEN OLIVES (OLIVES, WATER, SALT, LACTIC ACID, CITRIC ACID, ASCORBIC ACID, ACETIC ACID), PITTED CALAMATA OLIVES (OLIVES, WATER, SALT, OLIVE OIL, ACETIC ACID), CANOLA OIL, PITTED PICHOLINE OLIVES (OLIVES, WATER, SALT, CITRIC ACID), PITTED NICOISE-STYLE OLIVES (OLIVES, WATER, SALT, LACTIC ACID), PITTED AMFISSA OLIVES (OLIVES, WATER, SALT, CITRIC ACID, ASCORBIC ACID), SPICES.

Listed in source order (heaviest first). Select any ingredient to see its category bucket and other products that contain it.

What These Ingredients Tell Us

We group Pitted Olives Jubilee's ingredients into ingredient categories and note how each relates to food processing. The notes below describe the category, not this specific product's formulation.

Other AdditivesUPF marker

In this product: Pitted Green Olives (Olives, Water, Salt, Lactic Acid, Citric Acid, Ascorbic Acid, Acetic Acid), Pitted Picholine Olives (Olives, Water, Salt, Citric Acid), Pitted Amfissa Olives (Olives, Water, Salt, Citric Acid, Ascorbic Acid).

Miscellaneous additives generally indicate processing.

Vegetable OilsProcessing indicator

In this product: Canola Oil.

Natural oils are minimally processed, hydrogenated oils indicate UPF.

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