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Fresh, healthy oil with olive and lemon flavor
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 tablespoon (medium) of Lemon olive oil (14 g) has 119 calories. That works out to 880 calories per 100 g. It contains 0.1 g of carbs, 0 g of protein, 13.4 g of fat and 0 g of fiber. Its 1.9 mg of Vitamin E covers 13% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Lemon olive oil is olive oil paired with lemon, often through lemon peel, co-pressing, or added flavour; the exact method varies by producer. It keeps the fruity richness of olive oil while bringing a bright citrus aroma and a gentle lemony edge. Use it where you want both flavours in one finishing touch: drizzle it over salads, grilled fish, roasted vegetables or beans, or serve it with bread for dipping. It also works well in marinades and simple vinaigrettes.
Its nutritional profile is almost entirely fat, so it is energy-dense. The lively flavour means a little can go a long way; try it as a finishing oil rather than adding a heavy pour, especially when dressing delicate seafood or fresh greens.
Selected: 100 g
880
KCAL / 100G
Carbs
0.5g
· 0% DV
Protein
0g
· 0% DV
Fat
99.5g
· 128% 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 0% · Protein 0% · Fat 100%
Vitamins
Vitamin E
14mg · 93% DV
Vitamin K
60µg · 50% DV
Vitamin A
0.1mg · 0% DV
B1
0mg · 0% DV
Minerals
Iron
1mg · 6% DV
Calcium
1mg · 0% DV
Magnesium
1mg · 0% DV
Zinc
0mg · 0% DV
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.
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.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 880 calories in 100 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.
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.
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
14g
MONOUNSATURATED
73g
POLYUNSATURATED
11g
Omega 6:3 ratio 13.6:1
Above the ideal 4:1 (13.6:1).
Lemon olive oil works well as a finishing oil for salads, roasted vegetables, fish, and dips. Drizzle it on just before serving to keep its citrus aroma noticeable, and taste before adding extra lemon juice or vinegar.
You can make lemon olive oil by infusing olive oil with the yellow zest of a thoroughly washed, fully dried lemon. Avoid the bitter white pith. Because fresh zest can introduce moisture, refrigerate homemade oil and use it promptly.
Yes, you can cook with lemon olive oil, but prolonged heat can dull its lemon aroma. It is especially useful stirred into a dish near the end of cooking or drizzled over food after it comes off the heat.
Yes, lemon olive oil pairs naturally with fish. Brush a little on before baking or grilling, or drizzle it over cooked fish as a finishing touch. Add it near serving time if you want the lemon flavor to stand out.
Yes, lemon olive oil makes a simple salad dressing on its own or with a little mustard and seasoning. Since it already has citrus flavor, start with less vinegar or lemon juice and adjust after tasting.
Lemon olive oil has a citrus aroma added to the olive oil, while regular olive oil does not. How pronounced the flavor is depends on how the product is made; some oils are infused with zest, while others are co-processed or flavored.
Commercial lemon olive oil is generally best stored sealed in a cool, dark place; follow its storage directions if provided. If you made it with fresh lemon zest, refrigerate it and use it promptly rather than leaving it at room temperature.
Lemon olive oil is not the best choice for deep-frying because prolonged high heat can diminish its citrus aroma. Use it for dressings, gentle cooking, or as a finishing oil, and choose a suitable cooking oil for extended high-heat frying.
No, lemon olive oil does not fully replace lemon juice: it adds citrus aroma and fat, but not the same acidity or liquid. It can complement a recipe, but keep the lemon juice when its tang or acidity matters.
Lemon olive oil can add flavor to meals, but it is still an oil, and the lemon aroma does not make it a treatment or a calorie-free ingredient. Use it in place of other fats when its flavor suits the dish.
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Nutrition data compiled from USDA FoodData Central and scientific sources.