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Home · Ingredients · Extra virgin olive oil
Extra virgin olive oil
Fats · Si

Extra virgin olive oil

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Per 100 g derived
884 kcal Energy
0 g Protein
0 g Carbs
100 g Fat
0 g Fibre

The same composition as Olive oil: the grade is about acidity and extraction, not about the oil itself.

Gluten-free Year round · stored for winter

Let’s cook with it → Invent something with it

What it is for

They carry aroma. Most smell molecules dissolve in fat rather than water, which is why you bloom spices in oil. They also conduct heat, shorten gluten and soften texture.

Where it catches you out

Every fat has its own smoke point. Butter burns at 150 °C, extra virgin olive oil holds to 190 — choose the fat for the job, not the bottle.

The knack

Weigh the oil added; acidity percentage is neither its pH nor, by itself, a smoke-point measurement.

Storage and health

How to keep it, and who it suits.

Keeping it

Keep the unopened dark bottle in a cool, dark place for 18 months; after opening, use within 3 months.

Gluten-free

Pure extra virgin olive oil is naturally gluten-free.

Glycaemic index

This ingredient carries no meaningful carbohydrate, so it has no glycaemic index. On its own it will not move blood sugar; what you eat alongside it decides that.

Same family

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