Russian olive fruit
Russian olive fruit
Russian olive fruit is a small oval fruit with silvery skin, a large stone and sweet-tart floury flesh, eaten fresh or used dried and cooked.
About Russian olive fruit
Russian olive fruit is the small fruit produced by the Russian olive tree. It is oval, with a thin, often silvery-looking skin and a relatively large stone; ripe fruit may be yellowish to reddish-brown. Its flavour is described as sweet-tart and floury or dry in texture.
The fruit can be eaten fresh or used dried and cooked in some regional food traditions. It is not the same as the fruit of the culinary olive tree. Ripeness and processing affect both texture and flavour, and the proportion of edible flesh is limited by the stone.
- Ingredient type
- whole food
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Local names for russian olive fruit
Names and romanised forms to recognise on menus and labels.
Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.
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Russian olive fruit nutrition & diet
Russian olive fruit nutritional value
Russian olive fruit flesh flour · shell and seed removed · as-analysed basis
Per 100 g of the analysed Russian olive fruit flour, per 100 g.
- Calories
- 360kcal
- Protein
- 6.0g
- Carbs
- 57.8g
- Fat
- 11.7g
Values describe flour made from the edible fruit flesh after removing shell and seed. Energy is calculated from the reported macros.
Fresh and dried fruit differ in moisture, and the stone is not part of the edible flesh. Comparisons should specify whether values refer to whole fruit or edible portion.
Dietary compatibility
- VeganNot established
- VegetarianNot established
- PescatarianNot established
- KetoNot established
- PaleoNot established
- Low-carbNot established
- HalalNot established
- KosherNot established
What these diet assessments mean
- Vegan · Not established
- The available profile does not establish the full composition or processing for this dietary pattern.
- Vegetarian · Not established
- The available profile does not establish the full composition or processing for this dietary pattern.
- Pescatarian · Not established
- The available profile does not establish the full composition or processing for this dietary pattern.
- Keto · Not established
- A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
- Paleo · Not established
- The ingredient form and processing have not been assessed against this dietary pattern.
- Low-carb · Not established
- A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
- Halal · Not established
- Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
- Kosher · Not established
- Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.
For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.
AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.
Sources & review
Nutrition reference: Karkar et al. (2024), Encapsulation of Lacticaseibacillus casei and Lactobacillus acidophilus using Elaeagnus angustifolia L. flour as encapsulating material by emulsion method ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.
Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.
The ingredient description and dish connections come from the draft catalogue and may change after review.
Last recorded verification: .