Know what’s on your plate
Olive oil
Calories & nutrition facts
vegetable
Nutrition facts
Per 100 g% DV- Calories 885 kcal —
- Protein 0 g 0%
- Carbohydrate 0 g 0%
- Fat 100 g 128%
- Saturated fat 14 g 69%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 2 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin E 14.4 mg 96%
- Vitamin K 60.2 µg 50%
- Thiamin (B1) 0 mg 0%
- Riboflavin (B2) 0 mg 0%
- Niacin (B3) 0 mg 0%
- Pantothenic acid (B5) 0 mg 0%
- Vitamin B6 0 mg 0%
- Folate (B9) 0 µg 0%
- Vitamin B12 0 µg 0%
- Choline 0.3 mg 0%
Minerals
- Calcium 1 mg 0%
- Iron 0.56 mg 3%
- Magnesium 0 mg 0%
- Phosphorus 0 mg 0%
- Potassium 1 mg 0%
- Zinc 0 mg 0%
- Copper 0 mg 0%
- Manganese 0 mg 0%
- Selenium 0 µg 0%
Similar foods
- Extra virgin olive oil899 kcal / 100 g
- Olive oil mayonnaisereduced fat, with361 kcal / 100 g
- Organic outdoor olive oil
- Corn peanut and olive oilvegetable885 kcal / 100 g
- Palm oil884 kcal / 100 g
- Vegetable oilsolive, soy, mais, etc.899 kcal / 100 g
- Olivesblack with oil, drained142 kcal / 100 g
- Vegetable av oil898 kcal / 100 g
- Grapeseed oilvegetable885 kcal / 100 g
- Corn oilvegetable900 kcal / 100 g
Questions about Olive oil
Can you fry with olive oil?
Yes. It works well for shallow-frying and roasting; heat it until it shimmers, not until it smokes. For deep-frying, keep the oil around 170–180 °C and avoid overheating or reusing it repeatedly.
How should you store olive oil once it is open?
Keep the bottle tightly closed in a cool, dark cupboard, away from the hob and sunlight. Use it while it still smells fresh and fruity; a waxy, stale or paint-like smell suggests it has gone rancid.
How do you choose olive oil for cooking?
Choose extra virgin olive oil when you want its fruity or peppery flavour to come through, such as in dressings or for finishing soup. For cooking where a strong olive flavour is not wanted, a milder refined olive oil is a useful choice.
What dishes are especially good with olive oil?
Use it in vinaigrette, pesto and hummus, or drizzle it over grilled vegetables, beans, bread or soup. It is also a classic base for sofrito and for gently cooking garlic, onion and tomatoes.
Can you replace olive oil with another oil?
For frying or baking, use a neutral oil such as rapeseed oil if you do not want olive flavour. In dressings and dips, the flavour matters more, so another oil will change the character of the dish.
What is the difference between olive oil and extra virgin olive oil?
Extra virgin olive oil is extracted from olives by mechanical methods and is not refined, so it retains more of the fruit’s aroma and flavour. Olive oil sold simply as olive oil is usually a blend of refined oil and some virgin olive oil.
Can olive oil be used in cakes?
Yes. Use a mild olive oil in place of melted butter or another liquid oil in many cakes; it gives a moist crumb and can add a subtle fruity flavour. It works particularly well with citrus, almonds and chocolate.
Source: Canadian Nutrient File 422 · per 100 g · carbohydrate per EU label, fibre excluded
