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Healthy fat, vitamin C, antioxidant
In season: Spring · Summer · Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 tablespoon (medium) of Olive Oil with Lemon (14 g) has 122 calories. That works out to 870 calories per 100 g. It contains 0.2 g of carbs, 0 g of protein, 13.7 g of fat and 0 g of fiber. Its 2 mg of Vitamin E covers 13% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Olive Oil with Lemon is a simple dressing made by combining olive oil with lemon juice or zest. The pairing is familiar across Mediterranean cooking, and it is easy to mix at home; the balance can range from gently fragrant to distinctly sharp depending on how much lemon you use.
Its fruity, smooth richness meets a bright citrus tang. Drizzle it over salads, cooked vegetables or grilled fish, or use it as a dipping oil with bread. It also works well with beans and roasted vegetables. This is a very fat-rich addition: 100 g contains 97.5 g of fat, so a little can bring plenty of flavour. For a lighter dressing, use more lemon juice and measure the oil rather than pouring freely.
Selected: 100 g
870
KCAL / 100G
Carbs
1.2g
· 0% DV
Protein
0.1g
· 0% DV
Fat
97.5g
· 125% DV
Fiber
0.1g
· 0% 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
Vitamin C
2.5mg · 3% DV
B1
0.01mg · 1% DV
Minerals
Calcium
7mg · 1% DV
Iron
0mg · 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 870 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
13.5g
MONOUNSATURATED
73g
POLYUNSATURATED
10.2g
Omega 6:3 ratio 13.6:1
Above the ideal 4:1 (13.6:1).
Olive oil with lemon is made by mixing olive oil with fresh lemon juice. For a salad dressing or finishing sauce, combine them just before serving: the watery juice and oil separate as they stand, so stir or shake the mixture again before using.
Olive oil with lemon is commonly used as a dressing or finishing sauce for salads, vegetables, fish, and beans. Its acidity brightens rich flavours; drizzle it over food after cooking to preserve the fresh lemon aroma.
Yes, you can drink olive oil with lemon, but there is no established extra benefit to taking it on an empty stomach. Lemon may aggravate reflux or stomach irritation, so using the mixture as a food dressing is often more comfortable.
No, olive oil with lemon does not cause weight loss by itself. Adding lemon does not remove the oil’s fat, and drinking the mixture is not a proven slimming method; use it as a measured dressing if you enjoy its taste.
Olive oil with lemon combines the unsaturated fats in olive oil with vitamin C from lemon juice. It can make vegetables and other foods more appealing, but it is not a detox, cure, or substitute for a varied diet.
Yes, olive oil with lemon can be used in cooking, but fresh lemon flavour fades with prolonged high heat. For a brighter taste, cook with plain olive oil and add the lemon mixture to fish or vegetables just before serving.
Yes, olive oil with lemon makes a simple salad dressing. Whisk or shake the two together with seasoning just before serving, since the lemon juice and oil separate; add herbs or mustard if you want a thicker, more stable dressing.
Store olive oil with fresh lemon juice in a covered container in the refrigerator and use it promptly. Fresh juice adds water and is not a preservative, so do not treat the mixture like a shelf-stable bottle of infused oil.
No, olive oil with lemon juice is not the same as lemon-infused olive oil. The juice adds acidity and water, while infused oil takes its aroma from lemon peel or other flavouring; the juice-and-oil mixture separates and needs refrigeration.
No, olive oil with lemon has not been shown to detox or cleanse the liver. The liver handles the body’s normal processing functions; this mixture is best treated as a flavourful dressing rather than a detox remedy.
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Nutrition data compiled from USDA FoodData Central and scientific sources.