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Aromatic, healthy fat source combining olive oil and chili flakes
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 tablespoon (medium) of Olive Oil with Chili Flakes (14 g) has 119 calories. That works out to 880 calories per 100 g. It contains 0.2 g of carbs, 0 g of protein, 13.3 g of fat and 0.1 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.
Selected: 100 g
880
KCAL / 100G
Carbs
1.2g
· 0% DV
Protein
0.3g
· 1% DV
Fat
98.5g
· 126% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 1% · Protein 0% · Fat 99%
Vitamins
Vitamin E
14mg · 93% DV
Vitamin K
60µg · 50% DV
B6
0.03mg · 2% DV
Biotin
0.5µg · 2% DV
Minerals
Iron
1mg · 6% DV
Calcium
10mg · 1% DV
Magnesium
2mg · 0% DV
Zinc
0mg · 0% DV
Low
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
— Not 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).
It works for both, but its flavor is usually more vivid when added at the end or used as a finishing oil. Long, high-heat cooking can dull the chili notes and make the heat taste harsher.
Heating can help chili compounds infuse into the oil more fully, so the heat may seem stronger. If overheated, though, the flakes can scorch and create a bitter, sharp taste.
It keeps best in a cool, dark place with the lid tightly closed. If it contains fresh chili, garlic, or any moist ingredients, it should be used quickly because spoilage and food-safety risks increase.
Yes, but olive oil may turn cloudy or partially solid in the fridge, which is normal. It will return to a more liquid texture at room temperature.
It pairs especially well with pizza, pasta, grilled vegetables, legumes, soups, and eggs. A small drizzle can also lift yogurt-based sauces, dips, or hummus with extra aroma and heat.
Yes, but its stronger taste can make portion control trickier in some dishes. Alternating it with plain olive oil often gives better flavor balance across different meals.
Because it is mostly fat, a large amount right before exercise may feel heavy for some people. After training, it makes more sense as part of a meal that also includes protein and carbohydrates.
No single food causes weight gain just because you eat it at night; overall intake and portion size matter more. Since oil is very energy-dense, it is easy to add more than you realize.
Yes, spicy foods and high-fat foods can trigger discomfort, reflux, or heartburn in some people. Starting with a small amount and avoiding it on an empty stomach may help.
No, a darker red or deeper color does not automatically mean higher quality. Color can vary with the type of chili, the amount used, and infusion time, while aroma and freshness are better clues.
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Nutrition data compiled from USDA FoodData Central and scientific sources.