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A vegetable-based sauce sautéed in olive oil; calories and fat vary with the amount of oil used.
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Olive-Oil Sautéed Sauce (15 g) has 21 calories. That works out to 142 calories per 100 g. It contains 1.1 g of carbs, 0.2 g of protein, 1.7 g of fat and 0.3 g of fiber. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (medium) · 15 g
21
KCAL / 15G
Carbs
1.1g
· 0% DV
Protein
0.2g
· 0% DV
Fat
1.7g
· 2% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 21% · Protein 4% · Fat 75%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 21 kcal | |
| Total fat | 1.7 g | 2% |
| Saturated fat | 0.24 g | 1% |
| Trans fat | 0 g | |
| Sodium | 27 mg | 1% |
| Total carbohydrate | 1.1 g | 0% |
| Fiber | 0.3 g | 1% |
| Protein | 0.2 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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| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (medium) | 15 g | 21 kcal |
| 1 teaspoon (small) | 5 g | 7 kcal |
| 2 tablespoon (large) | 30 g | 43 kcal |
| 0.25 cup (small) | 60 g | 85 kcal |
| 1 serving (small) | 75 g | 107 kcal |
| 100 g | 100 g | 142 kcal |
| ½ cup (medium) | 120 g | 170 kcal |
| 1 serving (medium) | 150 g | 213 kcal |
| 1 cup (large) | 240 g | 341 kcal |
Calculated from 142 calories per 100 g.
Olive-oil sautéed sauce is a minimally processed, vegetable-based sauce cooked in olive oil. Its ingredients vary, but onion, garlic, tomato, and peppers are common choices. The vegetables are sautéed until softened, then served as a sauce or topping.
Yes, olive-oil sautéed sauce works well with pasta. Toss it with freshly cooked pasta while both are warm, adding a little pasta water if the sauce needs loosening. Grated cheese or chopped herbs can be added at the table.
Not necessarily. Sofrito is a particular family of slowly cooked aromatic vegetable bases, with ingredients that vary by region; olive-oil sautéed sauce is a broader description. A sauce can resemble sofrito, but the name alone does not guarantee a traditional sofrito recipe.
Yes, extra-virgin olive oil can be used for olive-oil sautéed sauce. Cook over moderate heat rather than letting the oil smoke, which can give the vegetables a burnt taste. The oil will also contribute its own flavor to the finished sauce.
Olive-oil sautéed sauce can taste bitter if garlic or other vegetables have burned, or if the oil was heated until it smoked. Use moderate heat and stir regularly; add delicate ingredients such as garlic after firmer vegetables have started to soften.
To make olive-oil sautéed sauce less oily, use just enough oil to soften the vegetables and add a splash of water if they begin sticking. Cooking the mixture uncovered helps excess moisture evaporate without needing to add more oil.
Yes, olive-oil sautéed sauce can be spread on pizza, especially when it is thick and not watery. Simmer it uncovered first to reduce excess liquid; otherwise, moisture from the sauce can leave the crust soggy.
Yes, olive-oil sautéed sauce can be made ahead and refrigerated once it has cooled. Reheat only the amount you need in a pan, stirring until steaming hot. If the sauce thickens in storage, loosen it with a small splash of water.
Olive-oil sautéed sauce generally keeps for 3–4 days in a covered container in the refrigerator. Refrigerate it within two hours of cooking. Discard it if you notice mold, an unusual smell, or other signs of spoilage.
Yes, freeze olive-oil sautéed sauce in meal-sized airtight portions. Thaw it in the refrigerator or reheat it directly in a pan until hot throughout. The vegetables may soften after freezing, so the thawed sauce is especially useful in cooked dishes.
Vitamins
Vitamin C
1.58mg · 2% DV
Vitamin A
14.25µg · 2% DV
Vitamin E
0.23mg · 2% DV
Vitamin K
1.35µg · 1% DV
Minerals
Copper
0.01mg · 1% DV
Sodium
27mg · 1% DV
Potassium ⭐
32mg · 1% DV
Manganese
0.02mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 21 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.
Olive-oil sautéed sauce is a flexible, vegetable-based preparation rather than one fixed recipe: vegetables are softened in olive oil, with the ingredients and consistency varying from cook to cook. It can be made as a simple kitchen sauce or as a flavourful base for another dish.
Its taste depends on the vegetables used, while the oil gives it a mellow, rounded texture. Spoon it over pasta, grains or beans, or serve it alongside bread and other dishes. The nutritional profile is shaped largely by the olive oil; the vegetables contribute some fibre. For a lighter serving, use less oil when cooking or start with a small spoonful and add more to taste.
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.
Medium
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.
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
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.24g
MONOUNSATURATED
1.17g
POLYUNSATURATED
0.16g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.