fat 3.5–21 g Protein 0 g Vitamin E 14 mg (93%) Vitamin K 62 μg (59%) 100 g olive oil is 109 ml Percentages are roughly approximated using US reco

Nutritional value per 100 g (3.5 oz)
Energy    3,701 kJ (885 kcal)
Carbohydrates    0 g
Fat    100 g
- saturated    14 g
- monounsaturated    73 g
- polyunsaturated    11 g
  - omega‑3 fat    <1.5 g
  - omega‑6 fat    3.5–21 g
Protein    0 g
Vitamin E    14 mg (93%)
Vitamin K    62 μg (59%)
100 g olive oil is 109 ml
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
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.[60]
One tablespoon of olive oil (13.5g) contains the following nutritional information according to the USDA:[61]
Calories : 119
Fat: 13.50
Carbohydrates: 0
Fibers: 0
Protein: 0
Popular uses and research[edit]

Skin[edit]
Olive oil has a long history of being used as a home remedy for skincare. Egyptians used it alongside beeswax as a cleanser, moisturizer, and antibacterial agent since pharaonic times.[62] In ancient Greece, the substance was used during massage to prevent sports injuries, relieve muscle fatigue, and eliminate lactic acid buildup.[63] In 2000, Japan was the top importer of olive oil in Asia (13,000 tons annually) because consumers there believe both the ingestion and topical application of olive oil to be good for skin and health.[64]
There has been relatively little scientific work done on the effect of olive oil on acne and other skin conditions. However, one study noted that the abundance of squalene