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Extra virgin cold-pressed olive oil Calories
Rich in monounsaturated fat, contains polyphenols
CALORIES
GI
POTASSIUM
FIBER
Extra virgin cold-pressed olive oil Nutrition Facts
Selected: 100 g
884
KCAL / 100G
Carbs
0g
· 0%
Protein
0g
· 0%
Fat
100g
· 100%
Fiber
0g
Extra virgin cold-pressed olive oil Vitamins & Minerals
Vitamins
Vitamin E
14.4mg · 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
Extra virgin cold-pressed olive oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Extra virgin cold-pressed olive oil Processed?
NOVA 2
Minimally 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.
Does Extra virgin cold-pressed olive oil Contain Allergens?
No known major allergens
Which Diets Is Extra virgin cold-pressed olive oil Good For?
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
Extra virgin cold-pressed olive oil Fat Profile
SATURATED
13.8g
MONOUNSATURATED
72.9g
POLYUNSATURATED
10.5g
Omega 6:3 ratio 12.8:1
Above the ideal 4:1 (12.8:1).
Foods Similar to Extra virgin cold-pressed olive oil
Extra virgin cold-pressed olive oil — Frequently Asked Questions
Can extra virgin cold-pressed olive oil be used for cooking?
Yes, it works well for low- to medium-heat cooking, vegetables, and oven dishes. Avoid heating it until it smokes, as prolonged very high heat can dull its flavor and reduce some beneficial compounds.
Does “cold-pressed” mean olive oil should never be heated?
No. Cold-pressed describes how the oil is extracted, not a rule that it must only be eaten raw. It can be used in cooking, although gentler heat better preserves its flavor and character.
Why does extra virgin olive oil sometimes feel peppery in the throat?
A mild peppery sensation in the throat and bitterness on the tongue are often linked to naturally occurring olive phenolic compounds. In fresh, well-made oils, this can be a normal and desirable trait rather than a defect.
What is the best way to store extra virgin olive oil?
Keep it tightly sealed in a cool, dark cupboard away from the stove and direct sunlight. Heat, light, and oxygen speed up oxidation and make the oil lose freshness sooner.
Is olive oil spoiled if it turns cloudy or solid in the refrigerator?
No. Natural components can thicken or crystallize at cold temperatures, making the oil appear cloudy or partly solid. It usually clears again at room temperature, and this alone does not prove quality or spoilage.
How soon should extra virgin olive oil be used after opening?
For the best flavor, use it regularly and ideally finish it within a few months of opening. Its freshness depends greatly on how much light, warmth, and air exposure the bottle receives.
When should olive oil be added to a salad?
Add it shortly before serving to retain its aroma and fresh taste. Paired with lemon or vinegar, it complements vegetables and pulses, while the fat can help the body absorb fat-soluble vitamins from the meal.
Is extra virgin olive oil a better choice than butter?
They serve different culinary purposes and have different fat profiles. Extra virgin olive oil is predominantly unsaturated and is a staple of Mediterranean-style eating, while butter has a distinct flavor and composition that makes it a different choice rather than a direct equivalent.
Is it safe to keep garlic or herbs in olive oil at room temperature?
No, garlic- or herb-infused oils should not be stored at room temperature for long because harmful bacteria can grow in low-acid conditions. Make small batches, refrigerate them, and use them promptly.
Who should be cautious with extra virgin olive oil?
People with gallbladder problems or pain after fatty meals may need to limit added fats and seek individualized medical advice. For some people with reflux, richer meals can also worsen symptoms, so personal tolerance matters.
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Nutrition data compiled from USDA FoodData Central and scientific sources.