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Olive oil (for sautéing) Calories
Healthy fat, antioxidant, source of vitamin E
CALORIES
GI
POTASSIUM
FIBER
Olive oil (for sautéing) Nutrition Facts
Selected: 100 g
884
KCAL / 100G
Carbs
0g
· 0%
Protein
0g
· 0%
Fat
100g
· 100%
Fiber
0g
Olive oil (for sautéing) Vitamins & Minerals
Vitamins
Vitamin E
14.4mg · 96% DV
Vitamin K
60.2µg · 50% DV
Vitamin A
0.1mg · 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 (for sautéing) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Olive oil (for sautéing) 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 (for sautéing) Contain Allergens?
No known major allergens
Which Diets Is Olive oil (for sautéing) 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 (for sautéing) Fat Profile
SATURATED
14g
MONOUNSATURATED
73g
POLYUNSATURATED
11g
Omega 6:3 ratio 12.3:1
Above the ideal 4:1 (12.3:1).
Foods Similar to Olive oil (for sautéing)
Olive oil (for sautéing) — Frequently Asked Questions
Is olive oil suitable for sautéing?
Yes, it works well for sautéing vegetables, eggs, chicken, and fish over medium heat. Avoid heating it for a long time at very high heat or letting it smoke heavily.
Why does olive oil taste bitter or smell harsh in the pan?
A bitter, burnt taste or harsh smell usually means the oil has overheated and started to smoke. Use medium heat and add the food soon after the oil is warmed.
Should I use extra-virgin or refined olive oil for sautéing?
Extra-virgin olive oil adds a more noticeable fruity or peppery flavor and is well suited to short, medium-heat sautéing. Refined olive oil can be useful when you want a more neutral taste or are cooking at somewhat higher heat.
Does sautéing vegetables in olive oil improve nutrient absorption?
Olive oil can help the body absorb certain fat-soluble compounds in foods such as tomatoes, carrots, spinach, and peppers. Very long cooking at high heat can still reduce some heat-sensitive vitamins.
Can olive oil be reused after sautéing?
If it did not smoke and has no burnt smell or dark debris, it can be strained and reused once for brief cooking. Its quality declines with each heating cycle, so repeated reuse is not ideal.
How does olive oil compare with butter for sautéing?
Olive oil contains no milk solids, which can make it less likely than butter to burn during cooking. Butter gives a richer, creamy flavor, while olive oil can add fruity or peppery notes.
When should olive oil be added to the pan for sautéing?
Warm the pan over medium heat first, then add the oil. Add the ingredients when the oil looks fluid and glossy, rather than waiting until it smokes.
Why does garlic burn so quickly in olive oil?
Small garlic pieces and their natural sugars brown rapidly in hot oil. Add garlic after sturdier vegetables have started to soften, or lower the heat before adding it.
How should olive oil for sautéing be stored?
Keep it tightly sealed in a cool, dry, dark cupboard. Heat, sunlight, and oxygen from leaving the bottle open speed up oxidation and make the oil lose freshness sooner.
Does sautéing with olive oil automatically make a dish heavy?
No; the overall richness depends mainly on how much oil is used and what else is in the dish. Using a measured amount and avoiding an overcrowded pan helps food sauté rather than steam.
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Nutrition data compiled from USDA FoodData Central and scientific sources.