Extra Virgin Olive Oil (EVOO)
Cooking Oils & Fats · 9 specs
Direct Answer
Extra virgin olive oil is mechanically cold-extracted unrefined oil from olives (Olea europaea) with free acidity <0.8%. Per 100g, it provides 884 kcal, 100g lipids (73% oleic monounsaturated fat), a smoke point of 190°C–207°C (375°F–405°F), and rich polyphenols.
Source: International Olive Council (IOC) / USDA FoodData Central (FDC ID: 171413) · Last reviewed Aug 28, 2026
Specs
| Smoke Point | 190 – 207°C (375 – 405°F) |
| Monounsaturated Fat (MUFA) | 73.0 (Oleic Acid) % |
| Polyunsaturated Fat (PUFA) | 10.5 (Linoleic Acid) % |
| Saturated Fat (SFA) | 14.0 (Palmitic Acid) % |
| Omega-6 to Omega-3 Ratio | 10 : 1 |
| Primary Fatty Acid | Oleic Acid (C18:1 cis-9) |
| Free Acidity (as Oleic) | ≤ 0.80 % |
| Extraction Method | Cold Mechanical First Press (< 27°C / 80.6°F) |
| Shelf Life | 18 – 24 Months (Dark glass, cool storage) |
Oleocanthal & Polyphenol Stability
EVOO contains oleocanthal (a natural COX-inhibitor matching ibuprofen's anti-inflammatory mechanism) and hydroxytyrosol. Despite historic misconceptions, EVOO exhibits superior oxidative stability during cooking due to its high monounsaturated bond density and antioxidant protection.
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