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Geschwärzte Olivenringe
Geschwärzte Olivenringe by Krini provides 166 kcal per 100 g, with 0.1 g of sugars and 1.2 g of protein. That is 79% less sugar than the average product in this category. Its Nutri-Score is D and it is classified as NOVA 3 (processed food). It is listed in the Black olives category and comes in a 190g pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 166 kcal | 243 −32% |
| Total fat | 17 g | 24.1 −29% |
| Saturated fat | 3 g | 3.4 −12% |
| Carbohydrates | 0.8 g | 3.5 −77% |
| Total sugars | 0.1 g | 0.5 −79% |
| Added sugars | 0 g | 0.1 −100% |
| Protein | 1.2 g | 1.6 −23% |
| Salt | 3 g | 4 −24% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 412 Black olives products on Foodmetria.
Compared with other black olives
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
Olives (noircies) (origine UE), eau, sel, régulateurs d'acidité: acide lactique et acide citrique, antioxydant: gluconate de fer (résidus).
Additives 3
Overexposure risk is based on EFSA evaluations as recorded by Open Food Facts.
Product details
- Quantity
- 190g
- Sold in
- Germany, Switzerland
- Barcode
- 4002015527509
Prices reported by shoppers
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Frequently asked questions
How many calories are in Geschwärzte Olivenringe?
Geschwärzte Olivenringe contains 166 kcal per 100 g.
How much sugar is in Geschwärzte Olivenringe?
Geschwärzte Olivenringe has 0.1 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Geschwärzte Olivenringe healthy?
It has a Nutri-Score of D (A is best, E is worst); it is in NOVA group 3 — processed food. Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated March 26, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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