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Classico - Extra vergine
Classico - Extra vergine by Monini provides 828 kcal per 100 g, with 0 g of sugars and 0 g of protein. That is 100% less sugar than the average product in this category. Its Nutri-Score is B and it is classified as NOVA 2 (processed culinary ingredient). It is listed in the Extra-virgin olive oils category and comes in a 500ml pack.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
| Nutrient | Per 100 g | Category avg |
|---|---|---|
| Calories | 828 kcal | 836 |
| Total fat | 92 g | 92.8 |
| Saturated fat | 14 g | 14.8 −5% |
| Carbohydrates | 0 g | 0.3 −100% |
| Total sugars | 0 g | 0 −100% |
| Added sugars | 0 g | 0 |
| Dietary fiber | 0 g | 0.1 −100% |
| Protein | 0 g | 0.1 −100% |
| Salt | 0 g | 0.1 −100% |
*% Daily Value for 100 g, based on a 2,000-calorie diet (FDA reference values). Category average across 3514 Extra-virgin olive oils products on Foodmetria.
Compared with other extra-virgin olive oils
Bar shows the share of products in this category that contain less of the nutrient.
Ingredients
OLIVENÖL EXTRA VERGINE
Product details
- Quantity
- 500ml
- Sold in
- Germany, Switzerland
- Barcode
- 8005510005967
Prices reported by shoppers
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Frequently asked questions
How many calories are in Classico - Extra vergine?
Classico - Extra vergine contains 828 kcal per 100 g.
How much sugar is in Classico - Extra vergine?
Classico - Extra vergine has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Classico - Extra vergine healthy?
It has a Nutri-Score of B (A is best, E is worst); it is in NOVA group 2 — processed culinary ingredient. Scores describe nutritional quality and processing, not suitability for your individual diet.
Is Classico - Extra vergine vegan?
Based on its ingredient list, it appears to be vegan. Always check the package label.
Source: Open Food Facts (ODbL). Last updated August 12, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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