Usually introduced around 6 months
Most table olives are cured in brine and are high in salt, which babies do not need much of. Rinse them under water before serving and offer just a little. Choose pitted olives when you can, but still check each one by hand for stray pits.
A whole olive is a round, firm, choking-shaped food, and many still hold a hard pit. Always remove the pit and quarter the olive lengthwise so no round or whole piece remains. Keep cutting olives down through the preschool years.
Use a soft, ripe, pitted olive. Mash it into a purée or finely chop it and stir it through other food so its strong, salty flavor is spread out. Rinse first to reduce the salt. Offer only a small amount.
Remove the pit, then mash or finely chop. Leave no round or whole piece.
Offer a pitted, rinsed olive quartered lengthwise into small soft pieces your child can pick up. Keep the portion small because of the salt, and mixing chopped olive into other food still works well at this stage.
Pit first, then quarter lengthwise into small soft pieces. No round or halved pieces.
Serve a pitted, rinsed olive cut into quarters as a small finger food or chopped into salads, pasta, or grain dishes. The salt still means a small portion is best.
Pit and quarter lengthwise; keep pieces small and non-round.
Keep offering pitted olives cut into quarters and in small portions because of the salt. Whole and round-halved olives are still a choking risk and are best left until around age four, when chewing is more reliable.
Keep pitting and quartering until about age four; no whole or round-halved olives before then.
Most babies can try Olives from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
Log solids, watch for reactions, and get reminders to reintroduce new foods. Free to try.