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Extra virgin olive oil lemon vinaigrette Calories
Olive oil-based lemon salad dressing
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 tablespoon (medium) of Extra virgin olive oil lemon vinaigrette (15 g) has 101 calories. That works out to 676 calories per 100 g. It contains 0.9 g of carbs, 0 g of protein, 10.9 g of fat and 0 g of fiber. Its 1.6 mg of Vitamin E covers 11% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Extra virgin olive oil lemon vinaigrette Nutrition Facts
Selected: 1 tablespoon (medium) · 15 g
101
KCAL / 15G
Carbs
0.9g
· 0% DV
Protein
0g
· 0% DV
Fat
10.9g
· 14% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 4% · Protein 0% · Fat 96%
Extra virgin olive oil lemon vinaigrette nutrition facts table · 1 tablespoon (medium) (15 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 101 kcal | |
| Total fat | 10.9 g | 14% |
| Saturated fat | 1.58 g | 8% |
| Trans fat | 0 g | |
| Sodium | 27 mg | 1% |
| Total carbohydrate | 0.9 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 0 g | 0% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Tablespoon of Extra virgin olive oil lemon vinaigrette?
| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 101 kcal |
| 1 teaspoon (small) | 5 g | 34 kcal |
| 1 serving (small) | 20 g | 135 kcal |
| 2 tablespoon (double) | 30 g | 203 kcal |
| 1 serving (medium) | 35 g | 237 kcal |
| 3 tablespoon (triple) | 45 g | 304 kcal |
| 1 serving (large) | 50 g | 338 kcal |
| 0.25 cup (quarter) | 60 g | 406 kcal |
| 100 g | 100 g | 676 kcal |
| ½ cup (half) | 120 g | 811 kcal |
Calculated from 676 calories per 100 g.
Frequently Asked Questions About Extra virgin olive oil lemon vinaigrette
How do you make extra virgin olive oil lemon vinaigrette?
Extra virgin olive oil lemon vinaigrette is made by whisking lemon juice with olive oil, salt, and pepper. Pour the oil in gradually while whisking to help it emulsify; Dijon mustard or minced garlic can be added for extra flavor.
What salads go well with extra virgin olive oil lemon vinaigrette?
Extra virgin olive oil lemon vinaigrette works especially well with leafy greens, arugula, tomato salads, and roasted or steamed vegetables. Its bright citrus flavor also suits salads served alongside grilled fish, beans, or chicken.
What is the usual oil-to-lemon ratio for extra virgin olive oil lemon vinaigrette?
A common starting point for extra virgin olive oil lemon vinaigrette is three parts olive oil to one part lemon juice. Taste it before serving and add more lemon for a sharper dressing or more oil for a milder one.
How long does homemade extra virgin olive oil lemon vinaigrette last?
Homemade extra virgin olive oil lemon vinaigrette keeps for about 3–5 days in a sealed, clean container in the refrigerator. Because it contains fresh lemon juice, discard it if its smell or appearance changes, and avoid leaving it out for extended periods.
Why does extra virgin olive oil lemon vinaigrette separate?
Extra virgin olive oil lemon vinaigrette separates because oil and lemon juice do not stay mixed on their own. Separation is normal, not a sign that the dressing has spoiled; shake it in a jar or whisk it again just before serving.
Can you cook with extra virgin olive oil lemon vinaigrette?
Extra virgin olive oil lemon vinaigrette is best used cold or added to cooked food just before serving. Prolonged high-heat cooking can dull the fresh lemon flavor, so drizzle it over roasted vegetables or fish after cooking instead.
Does extra virgin olive oil lemon vinaigrette contain vinegar?
Not necessarily: extra virgin olive oil lemon vinaigrette can be made with lemon juice as its only acidic ingredient. Some recipes add a little vinegar alongside the lemon, but it is optional and changes the dressing’s sharpness.
Can extra virgin olive oil lemon vinaigrette be used as a fish dressing?
Yes, extra virgin olive oil lemon vinaigrette pairs well with grilled or baked fish. Spoon a little over the fish after cooking, or toss it with a side salad; adding it before cooking can make its fresh citrus flavor less noticeable.
Why does extra virgin olive oil lemon vinaigrette turn cloudy in the fridge?
Extra virgin olive oil lemon vinaigrette can turn cloudy or thicken in the refrigerator because olive oil firms up when cold. This is normal; let it stand briefly at room temperature and shake it before using, while keeping it refrigerated between servings.
What herbs can you add to extra virgin olive oil lemon vinaigrette?
Parsley, oregano, thyme, and finely minced garlic all work in extra virgin olive oil lemon vinaigrette. Add herbs sparingly so they complement rather than overwhelm the lemon and olive oil, and use fresh herbs promptly if storing the dressing.
Extra virgin olive oil lemon vinaigrette Vitamins & Minerals
Vitamins
Vitamin E
1.58mg · 11% DV
Vitamin K
7.8µg · 7% DV
Vitamin C
1.2mg · 1% DV
Folate
0.9µg · 0% DV
Minerals
Sodium
27mg · 1% DV
Copper
0mg · 0% DV
Iron
0.06mg · 0% DV
Manganese
0.01mg · 0% DV
Potassium ⭐
6.75mg · 0% DV
Extra virgin olive oil lemon vinaigrette Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Extra virgin olive oil lemon vinaigrette
To burn the 101 calories in 1 tablespoon (medium) (15 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Extra virgin olive oil lemon vinaigrette?
Extra virgin olive oil lemon vinaigrette is a pourable salad dressing built around olive oil and lemon. Vinaigrette has French roots, while the olive-oil-and-citrus combination also feels at home in Mediterranean cooking. It may be seasoned to taste, and its fresh, tangy flavour works especially well when a dish needs brightness without a creamy dressing.
Toss it through leafy salads, spoon it over sliced tomatoes, or use it to finish grilled vegetables. Its texture is silky and its nutritional profile is mostly fat: it contains 72.8 g of fat per 100 g. For a lighter serving, drizzle on just enough to coat the ingredients, or pair a smaller amount with extra lemon and fresh herbs.
How Nutritious Is Extra virgin olive oil lemon vinaigrette?
Nutrient density
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Extra virgin olive oil lemon vinaigrette 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 olive oil lemon vinaigrette Contain Allergens?
No known major allergens
Which Diets Is Extra virgin olive oil lemon vinaigrette 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 olive oil lemon vinaigrette Fat Profile
SATURATED
1.58g
MONOUNSATURATED
8.03g
POLYUNSATURATED
1.02g
Omega 6:3 ratio 11.6:1
Above the ideal 4:1 (11.6:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.