Yes, it is safe to eat olives during pregnancy. Olives are rich in healthy fats, antioxidants like vitamin E, iron, vitamin A, and fiber, all of which provide nutritional benefits that support both the mother's health and the baby's development. They can be consumed throughout pregnancy, including the first, second, and third trimesters. However, olives are high in sodium, so it is important to eat them in moderation—typically about 2 to 4 olives (around 10-20 grams) per day is recommended. Choosing store-bought, properly preserved olives with fewer additives and lower sodium content is advisable to minimize risks such as elevated blood pressure. Pregnant women with hypertension or salt sensitivity should be particularly cautious. Additionally, avoid stuffed olives that contain raw milk cheese or other risky fillings due to the potential listeria risk. Overall, olives can be a healthy, nutrient-dense snack during pregnancy when eaten in moderation and as part of a balanced diet. Always consult a healthcare provider for personalized advice. In summary:

• Olives are safe and nutritious during pregnancy.
• Consume in moderation (2-4 olives per day).
• Opt for low-sodium, preservative-free varieties.
• Avoid stuffed olives with raw milk cheese.
• Consult your doctor for personalized guidance.

This ensures safe enjoyment of olives along with their health benefits during pregnancy.