olive oil

liquid fat extracted by pressing olives

OverviewAI-generated

Olive oil is a food product categorized under olive oils. It has a Harmonized System Code of 1509. The substance is classified as Nova 2 and holds a Nutriscore of b.

Nutritional data indicates that olive oil contains 739 kcal of energy per serving. It includes 83.8 grams of fat, with 12.1 grams being saturated fat. The product contains 0.1 grams of carbs, 0 grams of sugars, 0.7 grams of fiber, 0.1 grams of proteins, and 0.29 grams of salt.

Environmental metrics show a carbon footprint of 3.9 and a water footprint of 14726. The subject is referenced by 2,800 other encyclopedia articles. In academic literature, it appears in 16,495 PubMed records. A total of 59 products are listed in the Openfoodfacts database.

Synthesized by Vinony from 20 facts across 4 sources: Wikidata, PubMed, Openfoodfacts, Vinony graph. Generated from structured data (not the Wikipedia text) and checked against those facts — may still contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 59 products

bNutri-Score

2NOVA · Processed culinary ingredient

Energy: 739 kcal
Fat: 83.8 g
— of which saturates: 12.1 g
Carbohydrates: 0.1 g
— of which sugars: 0 g
Fibre: 0.7 g
Protein: 0.1 g
Salt: 0.29 g

Browse on Open Food Facts →

via Open Food Facts · ODbL

Research

16,495 papers

Olive Oil Polyphenols in Neurodegenerative Pathologies.ReviewAdvances in experimental medicine and biology · 2020Salis C, Papageorgiou L, Papakonstantinou E et al.DOI: 10.1007/978-3-030-32633-3_12
Olive Oil Effects on Colorectal Cancer.ReviewNutrients · 2018Borzì AM, Biondi A, Basile F et al.DOI: 10.3390/nu11010032
Olive Oil Consumption can Prevent Non-communicable Diseases and COVID-19: A Review.ReviewCurrent pharmaceutical biotechnology · 2022Majumder D, Debnath M, Sharma KN et al.DOI: 10.2174/1389201022666210412143553
Olive oil.ReviewWorld review of nutrition and dietetics · 2007Boskou DDOI: 10.1159/000097916
Olive Oil Shows Promise for Wound Healing of Ulcers.ReviewCutis · 2024Malik S, Hassan MT, Khachemoune ADOI: 10.12788/cutis.1035
Is There More to Olive Oil than Healthy Lipids?ReviewNutrients · 2023Isaakidis A, Maghariki JE, Carvalho-Barros S et al.DOI: 10.3390/nu15163625
Olive oil consumption confers protective effects on maternal-fetal outcomes: A systematic review of the evidence.Nutrition research (New York, N.Y.) · 2023Cortez-Ribeiro AC, Meireles M, Ferro-Lebres V et al.DOI: 10.1016/j.nutres.2022.12.013
Extra Virgin Olive Oil and Metabolic Diseases.ReviewInternational journal of molecular sciences · 2024Tsimihodimos V, Psoma ODOI: 10.3390/ijms25158117

via PubMed

~40 min read

Encyclopedic overview

Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of Olea europaea, a traditional tree crop of the Mediterranean Basin) and extracting the oil.

It is commonly used in cooking for frying foods, as a condiment, or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine, with wheat and grapes. Olive trees have been cultivated around the Mediterranean since the 8th millennium BC.

Excerpted from Wikipedia’s “olive oil” article, available under the CC BY-SA 4.0 licence.