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Rich in monounsaturated fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
884
KCAL / 100G
Carbs
0g
· 0%
Protein
0g
· 0%
Fat
100g
· 100%
Fiber
0g
Vitamins
Vitamin E
14.35mg · 96% DV
Vitamin K
60.2µg · 50% DV
Vitamin A
0µg · 0% DV
B1
0mg · 0% DV
Minerals
Iron
1mg · 6% DV
Calcium
1mg · 0% DV
Magnesium
0mg · 0% DV
Zinc
0mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
13.81g
MONOUNSATURATED
72.96g
POLYUNSATURATED
10.52g
Omega 6:3 ratio 12.8:1
Above the ideal 4:1 (12.8:1).
Yes, it works for sautéing, roasting, and other common cooking methods. The main thing is to avoid overheating it until it smokes, which can worsen flavor and increase unwanted breakdown compounds.
Cooking olive oil is usually chosen or processed for a milder taste and more neutral cooking performance. Extra virgin olive oil has a more pronounced flavor and is often preferred for dressings or finishing dishes.
It can be used for occasional frying, especially when the oil is not held at very high heat for too long. If it starts smelling harsh, turning very dark, or smoking heavily, it should not be reused.
Reusing it many times lowers quality and increases oxidation. If the oil contains burnt crumbs or has a clearly changed smell, color, or texture, it is better to discard it.
Heat, light, and air speed up rancidity. Keep it tightly closed in a cool, dark place to help preserve flavor and quality.
Usually no; a cool cupboard is enough. It may turn cloudy in the fridge, but that is normal and it becomes fluid again at room temperature.
It goes well with vegetables, legumes, eggs, fish, chicken, and grains. It adds richness and can make vegetable-based meals feel more satisfying.
No single food automatically causes weight gain; overall energy intake matters most. Olive oil is very energy-dense, so generous pouring can raise total intake quickly without making the meal look much bigger.
That depends more on portion size and the whole meal than on the oil alone. Large, very fatty late meals may feel uncomfortable for some people, while moderate amounts are usually fine.
People with gallbladder issues, fat malabsorption, or reflux may find very oily meals harder to tolerate. Using smaller amounts and spreading fat across the meal can be easier on digestion.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.