Fruit
Oil
Olive oil is pressed fat for cooking or finishing. Cold-pressed tastes more of the source; refined takes more heat. Store dark and cool. Match character to the dish; discard acrid overheated oil. Salt early for large joints, late for delicate leaves and soft fruit.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 99.5 g
- Saturated Fat 14.2 g
- Trans Fat 0 g
- Monounsaturated Fat 74.1 g
- Polyunsaturated Fat 11.2 g
- Cholesterol 0 mg
- Sodium 0 mg
- Salt 0 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.3 g
- Energy 896 kcal
- Water 0.3 g
- Fat 99.5 g
- Saturated Fat 14.2 g
- Monounsaturated Fat 74.1 g
- Polyunsaturated Fat 11.2 g
- Omega-3 0.56 g
- Vitamins 15.5 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin E 9.55 mg
- Vitamin K 4.7 µg
Vitamins
vitamin-b5-pantothenic-acid: 0.2 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-e: 9.55 · vitamin-k: 4.7 ·
Extra-virgin style olive oil: high monounsaturated fat; pure culinary oil ~884 kcal/100 g.
History
Cooks bought prepped forms of olive for speed while markets still sold whole produce, including named oil portions.
Cooks bought prepped forms of olive for speed while markets still sold whole produce, including named oil portions.
Cooks bought prepped forms of olive for speed while markets still sold whole produce, including named oil portions.