Olives are small stone fruits from olive trees, typically cured in brine before eating and used in salads, pizzas, tapenades, and antipasto platters. They are also pressed to make olive oil. Cured olives are often high in sodium and moderate in fat.
Products include green and black olives, whole or sliced, and stuffed varieties with pimento, garlic, cheese, or anchovy. Marinated mixes can add herbs, chili, citrus peel, and extra salt. These additions are less suitable for pets than plain rinsed pitted olives.
Pits are a physical hazard and should always be removed before any taste. Brine and oily marinades can upset sensitive stomachs if quantity is high. Small amounts are key.
Rinsing lowers surface brine but does not remove all sodium from cured olives. Portion control is still necessary.
For pets, only a few plain pitted olives are reasonable if offered, and stuffed or heavily seasoned olives should be avoided.
