One tablespoon of olive oil has 119 calories. This includes 14 grams of fat and only 1.7 grams of saturated fat.
As they are the least processed forms of olive oil, extra virgin or virgin olive oil have more monounsaturated fatty acids than other olive oil. These types also contain more polyphenols, which may have benefits for the heart.
1tbsp of olive oil (13.5g) contains the following nutritional information according to the USDA:
- Calories : 119
- Fat: 13.50
- Carbohydrates: 0
- Fibers: 0
- Protein: 0
Calories in olive oil
- 39 calories in 1 teaspoon of olive oil
- 78 calories in 2 teaspoons of olive oil
- 119 calories in 1 tablespoon of olive oil
- 238 calories in 2 tablespoons of olive oil
- 238 calories in 1 fluid ounce of olive oil
- 1910 calories in 8 fluid ounces (1 cup)
Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by grinding whole olives and extracting the oil by mechanical or chemical means. It is commonly used in cooking, cosmetics, pharmaceuticals, and soaps and as a fuel for traditional oil lamps. Olive oil is used throughout the world, but especially in the Mediterranean countries.
Among the many different olive varieties or List of olive cultivars there are: in Greece Koroneiki, Lianolia, Chondrolia (a.k.a. Throumbolia), Tsounati, Patrinia olive and more.
In Spain, the most important varieties are the Picual, Arbequina, Hojiblanca, and Manzanillo de Jaén; in France, Picholine; in California, Mission; in Portugal, Galega; in Croatia, Oblica and Leccino. The oil from the varieties varies in flavour and stability (shelf life).
In Italy, Frantoio, Leccino Pendolino, and Moraiolo are the most famous varieties of cultivars.
Retail grades in the United States from the USDA
As the United States is not a member, the IOC retail grades have no legal meaning in that country; terms such as “extra virgin” may be used without legal restrictions but as of October 25, 2010, the U.S. Standards for Grades of Olive Oil and Olive-Pomace Oil went into effect. The U.S. Department of Agriculture (USDA) currently has a four-part grading of olive oil based on acidity, absence of defects, odor and flavor:
- U.S. Extra Virgin Olive Oil for oil with excellent flavor and odor and free fatty acid content of 0.8g per 100g (0.8%);
- U.S. Virgin Olive Oil for oil with reasonably good flavor and odor and free fatty acid content of not more than 2g per 100g (2%);
- U.S. Virgin Olive Oil Not Fit For Human Consumption Without Further Processing is a virgin oil of poor flavor and odor;
- U.S. Olive Oil is an oil mix of both virgin and refined oils;
- U.S. Refined Olive Oil is an oil made from refined oils with some restrictions on the processing;
These grades are voluntary. Certification is available from the USDA on a fee-for-service basis.
Previous USDA ratings
The U.S. Department of Agriculture (USDA) previously listed four grades of olive oil. These grades were established in 1948, and are based on acidity, absence of defects, odor and flavor:
- U.S. Grade A or U.S. Fancy possesses a free fatty acid content of not more than 1.4% and is “free from defects”;
- U.S. Grade B or U.S. Choice possesses a free fatty acid content of not more than 2.5% and is “reasonably free from defects”;
- U.S. Grade C or U.S. Standard possesses a free fatty acid content of not more than 3.0% and is “fairly free from defects”;
- U.S. Grade D or U.S. Substandard possesses a free fatty acid content greater than 3.0% and “fails to meet the requirements of U.S. Grade C”.
These grades are entirely voluntary and are available from the USDA on a fee-for-service basis.