Nutrition Facts Olive Oil (Extra Virgin)
Extra-virgin olive oil is composed mainly of monounsaturated oleic acid and also contains variable amounts of phenolic compounds. Adding a modest amount of oil to vegetables can help the body absorb fat-soluble carotenoids and vitamins from the meal. Choose a recent harvest when available and packaging that limits light; store tightly closed in a cool, dark cupboard away from the stove, because heat, light, and oxygen accelerate oxidation.
Nutrition for 100 g
| Calories | 843 kcal |
|---|---|
| Protein | 0 g |
| Total Fat | 93.7 g |
| Carbohydrates | 0 g |
| Fiber | Not reported |
| Total Sugars | Not reported |
| Sodium | Not reported |
Nutrients
Full nutrient profile
Proximates
Lipids
Interesting fact
Oleocanthal resembles ibuprofen in a narrow scientific sense
Oleocanthal contributes to the peppery throat sensation of some fresh extra-virgin olive oils and can inhibit COX inflammatory enzymes in laboratory experiments, a mechanism also targeted by ibuprofen. That does not make olive oil a dose-equivalent painkiller or a replacement for medication: oleocanthal content varies greatly, and human clinical evidence is still limited.
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Recipes with this food
Use olive oil (extra virgin) in simple recipes
These nutrition values are provided for educational purposes only and are not medical advice. Values may vary depending on brand, preparation method, and serving size.