Olive oil nutrition: calories, protein and portion sizes

Reference preparation: olive oil. The exact source name is “Olive oil” (Fineli food 536). Available carbohydrate excludes fiber and is not the same measure as US Total Carbohydrate.

Values are rounded after scaling. A small reported amount may round below 0.1 g; a missing value is marked Not available rather than treated as zero. This selected extract does not include sugar, sodium or micronutrient amounts; the full Fineli database contains information beyond these tables.

Weigh oil in grams or use a volume-based label that matches your measure. A 10 g example is not the same as a universal tablespoon weight. A bottle's before-and-after weight can estimate the amount poured for a shared recipe.

For the 10 g example, multiply the source amounts by 10 ÷ 100 = 0.1. The unrounded energy calculation is 884.3 × 0.1 = 88.43 kcal, displayed as approximately 88 kcal. Use the same factor for protein, available carbohydrate, fat and fiber.

For another amount, replace 10 with your own edible weight. Keep the preparation as olive oil; if your food is prepared differently, choose a matching reference or calculate its recipe instead.

Oil contains fat but no protein or fiber in this reference. Extra-virgin and refined oils differ in flavor and processing, while this extract cannot quantify polyphenols. Oil left in a pan creates uncertainty; document an assumption rather than claiming an exact absorbed amount.

Use these combinations as menu ideas and adjust the amounts to your appetite and preferences. Each added ingredient belongs in the complete meal estimate.

The following are separate reference foods, shown per 100 g for orientation. Check the preparation column: dry, raw and cooked values are not interchangeable, and equal gram weights are not necessarily equivalent portions.