- Physical Examination
- Surgical Examination
- Ophthalmology
- Clinical Skills
- Orthopedics
- Surgery Videos
- Laparoscopy
- Pediatrics
- Funny Videos
- Cardiothoracic Surgery
- Nursing Videos
- Plastic Surgery
- Otorhinolaryngology
- Histology and Histopathology
- Neurosurgery
- Dermatology
- Pediatric Surgery
- Urology
- Dentistry
- Oncology and Cancers
- Anatomy Videos
- Health and Fitness
- Radiology
- Anaesthesia
- Physical Therapy
- Pharmacology
- Interventional Radiology
- Cardiology
- Endocrinology
- Gynecology
- Emergency Medicine
- Psychiatry and Psychology
- Childbirth Videos
- General Medical Videos
- Nephrology
- Physiology
- Diet and Food Health
- Diabetes Mellitus
- Neurology
- Women Health
- Osteoporosis
- Gastroenterology
- Pulmonology
- Hematology
- Rheumatology
- Toxicology
- Nuclear Medicine
- Infectious Diseases
- Vascular Disease
- Reproductive Health
- Burns and Wound Healing
- Kidney Zone Podcast
- Other
Olives
The bottom line
Mineral-light but brine-heavy: a small handful is a garnish, not a snack bowl, when sodium is limited.
A healthier swap
Rinse olives under water to wash off surface brine, and count out a few rather than eating from the jar; fresh cucumber and peppers give the same tapas crunch salt-free.
Understand the nutrients
Frequently asked questions
Is olive oil the same issue?
No — olive oil has essentially no sodium, potassium or phosphorus and is one of the recommended fats in this section. The brine, not the olive's oil, is the problem.
These pages are general education about eating with kidney disease, dialysis or a kidney transplant. They are not medical advice and do not replace your own care plan. Kidney diets are individual: what is right for you depends on your stage, your blood tests, your medicines and your other conditions. Always talk to your care team or renal dietitian before changing what you eat, and never stop or change a medicine because of something you read here.
