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Natural olive oil, high monounsaturated fat, antioxidants
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
884
KCAL / 100G
Carbs
0g
· 0%
Protein
0g
· 0%
Fat
100g
· 100%
Fiber
0g
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
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
14g
MONOUNSATURATED
73g
POLYUNSATURATED
11g
Omega 6:3 ratio 12.3:1
Above the ideal 4:1 (12.3:1).
It can be used for both cooking and cold applications. Many people also add it at the end of cooking to preserve more of its flavor.
Yes, it can be used for frying, but prolonged exposure to very high heat can affect its taste and aroma. Reusing the same oil many times also lowers quality.
This is normal and does not mean it has gone bad. At low temperatures, olive oil can become cloudy or semi-solid and usually clears again at room temperature.
Keep it tightly closed and away from heat, light, and air. A cool, dark cupboard is usually the best place to help maintain freshness.
Yes, technically it can be frozen, though it is rarely necessary for everyday use. Its texture may change when cold, but it is usually usable again after thawing.
It depends on the dish and the flavor you want, but olive oil is a common everyday fat in Mediterranean-style eating. It is often chosen for its versatility and characteristic taste.
There is no clear advantage to taking it on its own. Using it with vegetables, legumes, or salads is usually a more practical way to include it in the diet.
Weight gain depends more on total intake than the time of day. Since olive oil is energy-dense, portion size matters whether you eat it at night or earlier.
Most people can use it without issue, but those with gallbladder problems, difficulty digesting fats, or medically prescribed fat restrictions may need to be cautious. Individual tolerance can vary.
It works well with salads, grilled vegetables, legumes, bread-based dishes, and fish. It also pairs especially well with lemon, vinegar, garlic, and herbs.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.