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Olive oil infused with red pepper, healthy fats, source of vitamin E
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (medium) of Olive Oil with Red Pepper (14 g) has 119 calories. That works out to 880 calories per 100 g. It contains 0.1 g of carbs, 0 g of protein, 13.4 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.
Selected: 1 tablespoon (medium) · 13.5 g
119
KCAL / 13.5G
Carbs
0.1g
· 0% DV
Protein
0g
· 0% DV
Fat
13.4g
· 17% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 0% · Protein 0% · Fat 100%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 119 kcal | |
| Total fat | 13.4 g | 17% |
| Saturated fat | 1.89 g | 9% |
| Trans fat | 0 g | |
| Sodium | 0.14 mg | 0% |
| Total carbohydrate | 0.1 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 0 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) | 13.5 g | 119 kcal |
| 1 teaspoon (small) | 4.5 g | 40 kcal |
| 1 tablespoon (small) | 10 g | 88 kcal |
| 1 tablespoon (large) | 15 g | 132 kcal |
| 2 tablespoon (large) | 27 g | 238 kcal |
| 100 g | 100 g | 880 kcal |
| 1 cup (large) | 216 g | 1901 kcal |
| 1 bottle (medium) | 250 g | 2200 kcal |
| 1 bottle (large) | 500 g | 4400 kcal |
Calculated from 880 calories per 100 g.
Olive oil with red pepper is olive oil flavored or infused with red pepper, adding pepper aroma and sometimes heat. The flavor varies depending on whether it contains sweet pepper, dried flakes, or a hotter pepper.
Use olive oil with red pepper as a finishing oil or add it while cooking. It works well over pasta, roasted vegetables, soup, pizza, or bread; start with a small drizzle if you are unsure how hot it is.
Olive oil with red pepper may be spicy, but it is not always hot. Its heat depends on the pepper variety and how much is used; oil made with sweet red pepper can be mild, while chili flakes can make it fiery.
Make olive oil with red pepper by combining olive oil with dried red pepper flakes or dried pepper pieces in a clean, dry container. Avoid leaving fresh peppers in oil at room temperature; refrigerate fresh-pepper infusions and use them promptly.
Yes, you can cook with olive oil with red pepper, but pepper pieces can scorch at high heat and turn bitter. Use it over low or moderate heat, or stir it into a dish after cooking to keep the pepper flavor fresh.
Not necessarily: olive oil with red pepper is made with an olive oil base, while chili oil can use other oils and may include additional spices or aromatics. The two overlap when the red pepper is hot chili, but their flavor and preparation can differ.
Yes, olive oil with red pepper makes a flavorful pizza topping, especially when drizzled on after baking. Adding it at the end helps preserve the pepper aroma and prevents any pepper pieces from scorching in the oven.
Store olive oil with red pepper tightly closed in a cool, dark place, following the product label. If it was homemade with fresh peppers, refrigerate it and use it promptly; discard it if it develops an unusual odor, flavor, or visible mold.
Dried red pepper flakes are a practical choice for olive oil with red pepper because they add flavor without introducing fresh moisture. Choose sweet dried peppers for a milder oil or hot chili flakes for more heat.
Yes, olive oil with red pepper can replace plain olive oil in a salad dressing when you want pepper flavor or heat. Taste it first, then adjust the vinegar or lemon and other seasonings so the dressing does not become too spicy.
Vitamins
Vitamin E
1.96mg · 13% DV
Vitamin K
8.1µg · 7% DV
B1
0mg · 0% DV
B2
0mg · 0% DV
Minerals
Iron
0.07mg · 0% DV
Copper
0mg · 0% DV
Manganese
0mg · 0% DV
Magnesium
0.14mg · 0% DV
Sodium
0.14mg · 0% DV
Potassium ⭐
0.14mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 119 calories in 1 tablespoon (medium) (13.5 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 with red pepper is olive oil infused or mixed with red pepper, with the pepper’s heat and aroma varying by the variety and preparation. It works as a finishing oil: drizzle it over soups, beans, roasted vegetables, eggs or grilled fish, or serve it with bread for dipping. In Mediterranean cooking, it brings both fruity olive notes and a gentle peppery kick to simple dishes.
It is almost entirely fat, so a little adds plenty of richness and energy; olive oil also provides vitamin E. Use it sparingly if you want the pepper flavour without making a meal feel oily, and add it at the table when you want its aroma to stand out.
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.
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
1.89g
MONOUNSATURATED
9.86g
POLYUNSATURATED
1.42g
Omega 6:3 ratio 14.2:1
Above the ideal 4:1 (14.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.