Olive oil
Seasonal period:
All year
Light olive oil is obtained by blending refined olive oil and virgin olive oil. Once it was called " olive oil 0,4º ". The percentage of virgin olive oil or extra-virgin olive oil is significantly low (approx. 2 to 10%).
Refined olive oil is produced from defective or spoiled olives which are found to be unfit for direct consumption. Thus, by means of an industrial process, it is refined to prevent that defect. Therefore, extra-virgin olive oil is added to improve its taste.
In this process, the oil losses some of its attributes, features and natural properties. however, they are fully maintained in the extra-virgin olive oil instead.
Nutritional information (0.1 l)
Energy
900.0
kcal
Carbohydrates
0.0
g
Proteins
0.0
g
Lipids
100.0
g
Fiber
0.0
g
Saturates
13.0
g
Monounsaturated fatty acids
79.0
g
Polyunsaturated fatty acids
8.0
g
Cholesterol
0.5
mg
Calcium
0.0
mg
Iron
0.0
mg
Zinc
0.0
mg
Vitamin A
200.0
ug
Vitamin C
0.0
g
Folic acid
0.0
ug
Salt (Sodium)
0.0
mg
Sugars
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed