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Tuscan Garden Stuffed Manzanilla Olives with Pimento
Photo: Open Food Facts contributors (CC BY-SA)

Food

Tuscan Garden Stuffed Manzanilla Olives with Pimento

Good out of 100 High confidence
  • Ultra-processed
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Why it scores 72

Tuscan Garden Stuffed Manzanilla Olives with Pimento scores 72 out of 100 (Good) under GoodSwap’s published rules. What moved the score most:

  1. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong
  2. Saturated fat 3.6 g / 100 g: High in saturated fat. Strong
  3. Sodium alginate: An ingredient class typical of ultra-processed foods (NOVA group 4). Info

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better olives

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Stuffed Manzanilla Olives with Pimento

START100

Ingredients

  • Sodium alginate
    Info An ingredient class typical of ultra-processed foods (NOVA group 4). [1]
  • Calcium chloride
    Info An additive class typical of ultra-processed foods (NOVA group 4). [1]
subtotal−5

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
  • 2 kinds of ultra-processing markers
    Emerging Industrial additive classes found: firming agent and thickener, stabilizer or gelling agent. [1]
subtotal−19.5

Nutrition per 100 g

  • Saturated fat 3.6 g / 100 g
    Strong High in saturated fat. [2]
  • Energy 179 kcal / 100 g
    Info Energy-dense for its weight. [3]
subtotal−4
TOTAL 72Good

100 − 28.5 = 71.5 → 72

Can’t score above 79. High in fat (above the front-of-pack "high" level). [4]

GTIN 04061462959653 · 2026-05-05

score v1.3.0 · kb 2026.10.11

High confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy179 kcal
Fat17.9 g
Saturated fat3.6 g
Trans fat0 g
Carbohydrates0 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein0 g
Salt0 g

Serving: 4 olives (14 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

GREEN OLIVES, WATER, PIMIENTO PASTE (PIMIENTO, SODIUM ALGINATE AND GUAR GUM, CALCIUM CHLORIDE), SALT, CITRIC ACID, ASCORBIC ACID. MAY CONTAIN TRACES OF MILK, FISH, TREE NUTS.

Allergens and diets

May contain: Milk, Tree nuts, Fish

  • Vegan
  • Vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

More from Tuscan Garden

Sources

  1. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  3. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  4. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  5. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  6. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org