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Olive Oil (Extra) Calories
Olive Oil (Extra)
CALORIES
GI
POTASSIUM
FIBER
Olive Oil (Extra) Nutrition Facts
Selected: 100 g
884
KCAL / 100G
Carbs
0g
· 0%
Protein
0g
· 0%
Fat
100g
· 100%
Fiber
0g
Olive Oil (Extra) Vitamins & Minerals
Vitamins
Vitamin E
14.35mg · 96% DV
Vitamin K
60.2µg · 50% DV
Vitamin A
0.01mg · 0% DV
B1
0mg · 0% DV
Minerals
Iron
1mg · 6% DV
Calcium
1mg · 0% DV
Magnesium
0mg · 0% DV
Zinc
0mg · 0% DV
Olive Oil (Extra) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Olive Oil (Extra) 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 Olive Oil (Extra) Contain Allergens?
No known major allergens
Which Diets Is Olive Oil (Extra) 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
Olive Oil (Extra) Fat Profile
SATURATED
13.8g
MONOUNSATURATED
73g
POLYUNSATURATED
10.5g
Omega 6:3 ratio 12.8:1
Above the ideal 4:1 (12.8:1).
Foods Similar to Olive Oil (Extra)
Olive Oil (Extra) — Frequently Asked Questions
Is using a lot of extra virgin olive oil healthy?
Olive oil is a nutritious culinary fat, but large amounts can raise daily energy intake quickly. It is best used in sensible amounts as part of meals built around vegetables, legumes, and other whole foods.
Can extra virgin olive oil be used for frying?
Yes, it works well for short cooking at moderate heat. Prolonged very high heat can reduce its flavor and hasten degradation, so it is not the best choice for extended deep-frying.
Does cooking with olive oil destroy its beneficial compounds?
Heat can reduce some of the oil’s more delicate antioxidants, but it does not make the oil inherently harmful. For more fresh flavor and phenolic compounds, add some olive oil after cooking.
Why does extra virgin olive oil make my throat feel peppery?
A peppery throat sensation or slight cough is linked to phenolic compounds, especially in fresh extra virgin olive oils. It is usually a characteristic of the oil rather than a defect.
Has olive oil gone bad if it turns cloudy or solid in the fridge?
No. Olive oil may become cloudy or partially solid when chilled and usually clears again at room temperature. A musty smell, moldy flavor, or stale rancid taste is more suggestive of spoilage.
How should opened olive oil be stored?
Keep it tightly sealed in a cool, dark cupboard away from the stove. Light, heat, and oxygen speed up oxidation, so avoid leaving it in a clear bottle in sunlight or on the counter for long periods.
Can extra virgin olive oil be frozen?
Yes, although freezing and thawing may slightly affect its appearance and aroma. Cool, dark storage is generally sufficient; freezing is mainly useful for keeping excess oil in small portions.
Is olive oil a better choice than butter?
They have different flavors and fat profiles. Olive oil provides mostly unsaturated fats and is commonly used in Mediterranean-style eating, while butter has a distinct taste and contains more saturated fat.
Should olive oil be eaten before or after a workout?
Olive oil alone is not ideal for quick fuel or muscle recovery, and a large amount before exercise may feel heavy for some people. It can be included in a balanced post-workout meal with foods such as vegetables, grains, or legumes.
Does olive oil interact with medications?
Olive oil used in normal food amounts is not expected to have meaningful interactions with most medicines. People with gallbladder problems, fat-malabsorption conditions, or medically prescribed diets should discuss appropriate amounts with a clinician.
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Nutrition data compiled from USDA FoodData Central and scientific sources.