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Subway Black Olives

High histamine

Subway's black olives are brined olives, which are high in histamine.

Food here is usually assembled to order from components that were prepped earlier in the day, so it tends to be fresher than a drive-through and less fresh than cooking at home. Histamine builds up as protein foods sit, so how long the chicken or beef has been in the warmer matters as much as what is in the bowl. Treat the rating above as a starting point.

Yes, Subway's black olives are high in histamine. Olives are cured and brined before they are ever packed, and that curing process is why they sit high on histamine intolerance lists.

Why subway black olives are rated high

The topping is simple: black olives, water, salt, and ferrous gluconate, which is the iron salt that gives packed black olives their even dark color. None of those extras drive the rating. The olives themselves do. Raw olives are too bitter to eat, so they go through curing and brining before they reach the can, and that process typically involves microbial activity working on the fruit over time. Olives are consistently listed as a high-histamine food for that reason, and there is nothing in this topping to dilute it.

What changes your risk

  • The olives carry the whole rating: water, salt, and ferrous gluconate are not histamine sources, so every bit of the concern here comes from the cured olives themselves.
  • Already cured before it arrives: the histamine picture is set at the packing plant. Nothing Subway does at the counter adds to or removes what the curing process produced.
  • Sitting open in the topping bin: once the can is opened and the olives sit in the prep line, they are an already-cured food held at the counter, which can matter more for a preserved item than for fresh lettuce. How much that changes things depends on the handling.
  • How many land on your sub: the olives are scooped, so the number on your sandwich varies. More olives means more of the one high ingredient.

Lower-histamine alternatives

Subway is build-to-order, so you can skip olives and choose toppings that sit lower: Cucumbers, Lettuce, and Red Onions are the lower-histamine vegetable options on the line. They give you crunch and freshness without the cured element. There is no lower-histamine olive at Subway, so swapping to a different vegetable is the realistic move.

How to lower the risk

Because Subway builds each sandwich in front of you, the easiest approach is simply not to pick black olives when you are asked which vegetables you want. Choose Cucumbers, Lettuce, or Red Onions instead. If you are ordering for a table and someone else wants olives, ask for them on their half only so the scoop does not cross onto yours.

Common questions

Are canned black olives high in histamine?

Yes. Black olives are cured and brined before canning, and olives are consistently rated high on histamine intolerance lists. Subway's are packed in water, salt, and ferrous gluconate, and the olives themselves carry the rating.

What is ferrous gluconate in Subway's olives?

It is an iron salt used to keep black olives a uniform dark color. It is not a histamine source and does not change the rating one way or the other.

Does rinsing the olives lower the histamine?

No. Histamine that formed during curing is in the olive itself, not just the brine, so rinsing does not remove it.

What veggies at Subway are lower in histamine than olives?

Cucumbers, Lettuce, and Red Onions are the lower-histamine vegetable toppings on the Subway line.

This rating comes from Subway's own published ingredient statement, read on August 10, 2026. Restaurant recipes vary by location and change over time, so always check the current listing: source 1, source 2. How we rate foods →

Subway Black Olives and Subway are trademarks of their respective owners. This page is an independent histamine reference and is not affiliated with, endorsed by, or sponsored by the brand.

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References

  1. SIGHI Food Compatibility List — SIGHI (2026)
  2. Histamine and histamine intolerance — Maintz & Novak (2007)
  3. Histamine Intolerance: The Current State of the Art — Comas-Basté et al. (2020)
  4. Low-Histamine Diets: Is the Exclusion of Foods Justified by Their Histamine Content? — Sánchez-Pérez et al. (2021)
  5. Histamine Intolerance: Symptoms, Diagnosis, and Beyond — Jochum (2024)
  6. Guideline on management of suspected adverse reactions to ingested histamine — Reese et al. (2021)