indian olive
Also known as: jolphai
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Also known as: jolphai
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A delightful sweet and sour Assamese condiment made from Indian olives. This chutney, tempered with panch phoron and mustard oil, is the perfect accompaniment to rice and dal, adding a burst of tangy flavor.
A tangy and spicy Assamese pickle made from Indian olives (jolphai). This traditional condiment combines the unique tartness of the fruit with pungent mustard oil and an aromatic five-spice blend, perfect with rice and dal.
Yes, Indian olives are quite healthy. They are rich in Vitamin C, which boosts immunity and acts as an antioxidant. They also contain fiber, aiding digestion, and other antioxidants like flavonoids and tannins that combat oxidative stress and may offer anti-inflammatory benefits.
Per 100g, Indian olives contain approximately 82 calories, 0.8g of protein, 20.2g of carbohydrates, and a very low 0.3g of fat. They are particularly notable for their high Vitamin C content, contributing significantly to daily nutritional needs.
Indian olives can be a good addition to a weight-loss diet due to their relatively low-calorie count (82 calories per 100g) and good fiber content, which can promote satiety and aid digestion. Their rich nutrient profile also supports overall health during dieting.
Yes, Indian olives are naturally vegan as they are a fruit and contain no animal products. They are also naturally gluten-free, making them suitable for individuals with celiac disease or gluten sensitivity, and can be enjoyed by those following a plant-based diet.
Indian olives contain carbohydrates (20.2g per 100g), so diabetics should consume them in moderation and account for their carb intake as part of their meal plan. The fiber content may help manage blood sugar response, but it's always best to consult with a healthcare professional or dietitian.
Indian olives can be eaten raw, often with a sprinkle of salt and chili powder to balance their tartness. They are also commonly used in pickles, chutneys, and curries, especially in South Asian cuisine, where cooking can mellow their intense flavor.
indian olive is a versatile ingredient found in cuisines around the world. With 82 calories per 100g and 0.8 grams of protein, it's a nutritious addition to many dishes.
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View all other →Discover 2 recipes featuring indian olive with step-by-step instructions.
Browse recipes →Indian olives typically have a tart, tangy, and distinctly sour taste, often with a hint of bitterness, especially when raw. The flavor can vary depending on ripeness and variety, becoming slightly less acidic as they mature.
Fresh Indian olives should be stored in a cool, dry place, ideally in the refrigerator, where they can last for about 1-2 weeks. For longer preservation, they are often pickled or can be frozen, though freezing may alter their texture.
Look for Indian olives that are firm to the touch and have a smooth, unblemished skin. Avoid any that are soft, shriveled, or show signs of mold or discoloration, as these indicate spoilage and they should not be consumed.
Yes, Indian olives can be eaten raw, and this is a common way to consume them, often seasoned with salt and spices to enhance the flavor. However, their tartness might be intense for some palates, and cooking can mellow their flavor profile.