Do Olives Contain Sulfites? Understanding this Common Food Preservative

October 6, 2025 •

5 min read

Food regulators, like the FDA, require labeling for products with more than 10 parts per million (ppm) of sulfites. Do olives contain sulfites? It depends heavily on how they are processed and preserved, with canned and cured varieties being the most likely to include this common additive.

Quick Summary

The presence of sulfites in olives varies based on processing methods, with preservatives often added to extend shelf life in canned and cured products. This article explains sulfite use, how to check for them on labels, and what to consider for a low-sulfite diet.

Key Points

Processing is Key: Canned and cured olives commonly contain added sulfites for preservation, whereas fresh or organic options are less likely to have them.
Labeling is Required: The FDA mandates that sulfites must be declared on the label for foods containing more than 10 ppm, making label-reading essential for avoidance.
Sensitivity is a Concern: Sulfite sensitivity, distinct from a true allergy, can trigger asthma-like symptoms, hives, and headaches in susceptible individuals.
Look for Specific Agents: On ingredient lists, be aware of terms like sulfur dioxide, sodium bisulfite, and potassium metabisulfite.
Fresh is Best: Choosing fresh, minimally processed, or organic olives can significantly lower your exposure to added sulfites.
Organic Certification Helps: Certified organic products generally avoid the use of synthetic additives, including sulfites, though natural levels may still be present.
Severe Reactions are Possible: For those with a severe sensitivity, contact with sulfites can cause serious reactions, requiring caution and potentially an epinephrine auto-injector.

What are Sulfites and Why are they in Food?

Sulfites are sulfur-based chemical compounds that occur naturally in some foods but are most widely known for their use as a food additive. They have been used for centuries, with historical records dating back to 1664. In the food industry, sulfites are valued for their preservative properties, primarily as antimicrobial agents and antioxidants.

Their main functions include:

Preventing microbial growth: Sulfites inhibit the growth of yeasts, bacteria, and molds, which extends the shelf life of food products.
Inhibiting oxidation: They act as an antioxidant, preventing foods like certain fruits and vegetables from browning or discoloring when exposed to oxygen.
Color fixative: Sulfites help maintain the bright color of some processed fruits and vegetables.
Other uses: They are also used to condition dough and stabilize certain medications.

While sulfites are generally considered safe for consumption by most people, certain individuals can be sensitive to them, experiencing adverse reactions. This has led to regulations, such as the FDA's requirement that any food product containing 10 ppm or more of sulfites must be clearly declared on the label.

The Olives and Sulfites Connection

The question of whether olives contain sulfites hinges on their journey from the tree to the table. Fresh, unprocessed olives straight from the tree do not have added sulfites, though natural levels may be present from the fermentation process. However, the curing and preservation methods used for most commercially available olives introduce sulfites into the final product.

Canned and Jarred Olives

Commercially canned and jarred olives, especially those packed in brine, are a common source of added sulfites. During processing, sulfur dioxide or other sulfiting agents like sodium bisulfite or potassium metabisulfite are often added to prevent microbial spoilage and maintain the color and texture of the olives. For those with sensitivity, this category of olives is a primary concern, as evidenced by product recalls due to undeclared sulfites.

Oil-Cured and Other Specialty Olives

Oil-cured olives and other specialty-cured varieties may also contain sulfites, depending on the specific curing process. Some curing methods rely on salts and time, while others may incorporate sulfiting agents to prevent spoilage. The best way to know is to check the ingredient list for any mention of sulfiting agents or a general 'contains sulfites' declaration, especially for products like pickled olives or relishes.

Fresh, Organic, and Low-Sulfite Options

For individuals seeking to minimize their sulfite intake, fresh and organically processed olives are the best bet. Certified organic products often prohibit or strictly limit the use of synthetic additives, including added sulfites. Varieties like Castelvetrano olives, which are known for their buttery texture and mild flavor, are often packed in a milder brine, and some brands may have lower sulfite levels, though checking the label is still crucial. Farmers' market olives or those cured locally using simple salt and water brines might also be good options, but again, always inquire about the preservation method.

Sulfite Sensitivity and Health Concerns

While sulfites are not considered true allergens, they can trigger allergic-like symptoms in sensitive individuals, a condition known as sulfite sensitivity. This is particularly prevalent in people with asthma, with some studies suggesting that 5-13% of asthmatics may have a sulfite sensitivity.

Common symptoms of sulfite sensitivity include:

Respiratory issues: Wheezing, shortness of breath, chest tightness, coughing, and other asthma-like reactions.
Skin reactions: Hives, itching, swelling of the face, lips, or tongue, and skin flushing.
Gastrointestinal problems: Stomach pain, cramps, nausea, and diarrhea.
Other symptoms: Headaches, dizziness, anxiety, and a feeling of doom.

For those with severe sensitivity, reactions can be life-threatening and require an epinephrine auto-injector. It is thought that for many sensitive individuals, symptoms are caused by sulfur dioxide gas released in the stomach, which irritates the airways.

How to Identify Sulfites in Olives

For anyone looking to manage their sulfite intake, becoming a vigilant label reader is essential. In the United States, any food with more than 10 ppm of sulfites must be labeled.

What to Look For on the Label

Ingredient lists will often declare the specific sulfiting agent used. Keep an eye out for these terms:

Sulfur dioxide
Sodium sulfite
Sodium bisulfite
Sodium metabisulfite
Potassium bisulfite
Potassium metabisulfite

In addition to the ingredient list, some products, especially wine, will have a clear 'Contains Sulfites' warning. While less common on olive jars, it's a good practice to look for it. For unpackaged olives from a deli, you may need to ask the vendor directly about their curing methods and ingredients.

Comparison of Olives and Sulfite Content


Olive Type	Likely Sulfite Content	Typical Processing Method	Flavor Profile
Canned Olives	High, from added preservatives	Lye-cured, then packed in brine with added sulfites to extend shelf life and prevent discoloration.	Mild, sometimes salty, and uniform.
Oil-Cured Olives	Medium, but variable	Cured in salt and then packed in oil. Sulfites may be used in some curing processes.	Wrinkled, intensely flavorful, and salty.
Fresh/Organic Olives	Low, no added sulfites	Cured with natural brine (salt and water) over time; minimal processing.	Brighter, fresher, and often more nuanced than canned varieties.

Tips for a Low-Sulfite Diet

For those with sulfite sensitivity, navigating the supermarket requires a few key strategies:

Prioritize fresh over processed: Opt for olives from the deli counter or farmers' market where you can ask about the curing process. Just be mindful of potential cross-contamination.
Read labels meticulously: Always check the ingredient list for any of the sulfiting agents mentioned above. Also, look for a 'contains sulfites' declaration.
Choose organic: Organic certification generally restricts or prohibits the use of artificial additives, including added sulfites.
Experiment with different varieties: Some olives, like Castelvetrano, are less likely to be heavily processed, potentially reducing sulfite exposure.
Consider alternative snacks: If olives are a significant part of your diet, explore other savory snacks that are naturally sulfite-free, such as fresh vegetables or nuts.

Conclusion

In short, not all olives contain sulfites, but many commercially processed and preserved varieties do. Sulfites are used as a preservative to inhibit microbial growth and maintain color and shelf life. For the majority of people, this is not an issue. However, for those with sulfite sensitivity, especially asthmatics, it can cause adverse reactions ranging from mild skin irritations to severe respiratory distress. By understanding the processing methods, diligently reading ingredient labels, and opting for fresher, organic, or minimally processed options, individuals with sulfite sensitivity can manage their intake and still enjoy the nutritional benefits of olives.

Food Allergy Canada provides valuable information on sulfite sensitivity and management for individuals with concerns.

Frequently Asked Questions

No, not all olives contain sulfites. The presence of sulfites largely depends on the processing and preservation methods used. Canned and cured olives are more likely to contain added sulfites, while fresh, organic, and minimally processed olives may be sulfite-free or contain only trace, naturally occurring amounts.

No, sulfites are not an issue for most people. However, they can cause adverse, allergy-like reactions in sensitive individuals, particularly those with asthma.

You should check the ingredient label. The FDA requires that any product containing 10 parts per million or more of sulfites must be declared on the label. Look for terms like sulfur dioxide, sodium bisulfite, or potassium metabisulfite.

Symptoms of sulfite sensitivity can include asthma-like reactions (wheezing, chest tightness), hives, headaches, dizziness, and digestive issues like nausea and diarrhea.

While certified organic products generally prohibit the use of synthetic additives, including added sulfites, they may still contain naturally occurring sulfites. It is still wise to read the label to be sure, especially if you are highly sensitive.

No, washing or rinsing olives will not remove sulfites that have been added during processing. The compounds are absorbed into the food itself during curing and preservation.

For a low-sulfite diet, you can opt for fresh, unprocessed olives from a trusted local vendor, organic olives from a brand that explicitly states no added sulfites, or explore other snacks like nuts or fresh vegetables.

The color of an olive (green, black, or red) is related to its ripeness when harvested, but it does not inherently determine sulfite content. Processing methods are the deciding factor. For instance, both green and black canned olives can contain added sulfites.