Olive oil

Ingredients · Pantry

Olive oil

Fruit oil for tossing vegetables and light frying. Extra virgin shines raw; refined handles hotter work.

Nutrition

Typical values per 1 tbsp (14g)

119kcal

Protein
0g
Fat
14g
Carbs
0g

Approximate kitchen reference. Not a lab label. Brands and cuts vary.

Origin

Mediterranean basin. Spain, Italy, Greece, Tunisia, and California among major producers.

Herbal & culinary notes

Monounsaturated fat and polyphenols in quality EVOO. Still calorie-dense. Measure, don't pour forever.

How to store

Cool, dark cupboard in a sealed bottle. Avoid hot stove-side storage. Use within months of opening for best flavor.

Food safety

Rancid oil smells waxy or like crayons. Discard. Don't use heavily damaged, leaky bottles.

Food hazards

Calorie-dense; smoke point limits for EVOO in very high heat. Hot oil burns and can ignite if overheated.

Recipes using Olive oil

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