Calories in Olive Oil
🫒 Extra virgin olive oil provides 884 kcal per 100g — pure fat with no carbs or protein. One tablespoon (14ml) contains approximately 124 kcal.
Source: USDA FoodData Central · Extra Virgin · Data verified by CaloriesCalc
🫒 Extra virgin olive oil provides 884 kcal per 100g — pure fat with no carbs or protein. One tablespoon (14ml) contains approximately 124 kcal.
Source: USDA FoodData Central · Extra Virgin · Data verified by CaloriesCalc
* % Daily Value based on a 2,000 kcal diet.
| Nutrient | Amount | % Daily Value | Bar |
|---|---|---|---|
| Vitamin E | 14.4mg | 96% | |
| Vitamin K | 60.2µg | 50% | |
| Oleic acid | 73g/100ml | MUFA | |
| Omega-6 | 9.8g/100ml | PUFA | |
| Saturated fat | 14g/100ml | SFA | |
| Sodium | 2mg | 0% | |
| Potassium | 1mg | 0% | |
| Calcium | 1mg | 0% | |
| Iron | 0.6mg | 3% | |
| Vitamin D | 0µg | 0% |
| Weight | Calories | Protein | Net Carbs | Fat |
|---|
Pure fat — 100g fat per 100ml. 73% monounsaturated (oleic acid), 14% saturated, 11% polyunsaturated. EVOO: 30-50mg/kg polyphenols. Refined olive oil: fewer polyphenols. 1 tbsp = 119 kcal.
The PREDIMED trial (7,447 participants, 5 years) found Mediterranean diet supplemented with 1 litre/week of EVOO reduced major cardiovascular events by 30% compared to a low-fat diet — one of the largest effect sizes ever seen in a dietary intervention trial.
EVOO contains 30-50mg/kg of polyphenols including oleuropein, hydroxytyrosol, and tyrosol. These inhibit the same inflammatory pathways as ibuprofen, reduce NF-κB activation, and lower circulating CRP and IL-6. Research suggests ~4 tablespoons EVOO daily provides anti-inflammatory effects comparable to low-dose ibuprofen.
At 73% monounsaturated fat (oleic acid), olive oil has the highest oleic acid content of any commonly used cooking oil. Oleic acid replaces saturated fat in cell membranes (improving insulin sensitivity), reduces LDL oxidation, raises HDL, and reduces inflammatory gene expression.
Olive oil provides 14.4mg of vitamin E per 100ml (96% DV) and 60.2µg of vitamin K (50% DV). Olive oil-dressed salads significantly increase vitamin E and K intake compared to fat-free dressings, and the fat also enhances absorption of fat-soluble vitamins (A, D, E, K) and carotenoids from vegetables.
Nutrition values from USDA FoodData Central. Not medical advice.