Olive Oil (Extra Virgin) Nutrition Facts
Extra virgin olive oil is the highest quality olive oil, obtained from the first cold pressing of olives without heat or chemical processing. It's the cornerstone of the Mediterranean diet and contains oleocanthal, a compound with anti-inflammatory properties similar to ibuprofen.
Nutrition Facts
Per 100g serving
Health Benefits
- ✓Very high in heart-healthy monounsaturated fat
- ✓Contains oleocanthal with anti-inflammatory effects
- ✓Rich in polyphenol antioxidants
- ✓Good source of vitamin E and K
- ✓May support brain health and reduce inflammation
Best For
Storage
Store in cool, dark place away from heat and light. Use within 6-12 months of opening. Keep cap tightly sealed.
Serving Sizes
Frequently Asked Questions
Can you cook with extra virgin olive oil?
Yes! Despite myths, EVOO has a smoke point of 374-405°F, suitable for most cooking. It's stable due to high antioxidant content. High heat does reduce some polyphenols.
How do I choose good olive oil?
Look for: harvest date (not just expiration), dark glass bottle, origin certification (PDO/DOP), and 'extra virgin' label. Real EVOO should taste peppery with a slight bitterness.
What's the difference between olive oil grades?
Extra virgin is highest quality with strict chemical standards. Virgin has minor defects. 'Pure' or 'light' olive oil is refined and lacks polyphenols and flavor.
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