Huile d’olive de Nyons AOP by Huilerie Richard

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Huile d’olive de Nyons AOP

by Huilerie Richard in Olive oil from Nyons Barcode 3021885018055
Nutri-Score
Good nutritional quality
Processing (NOVA)
Processed culinary ingredient
Green-Score
c
Environmental impact estimate

Huile d’olive de Nyons AOP by Huilerie Richard provides 900 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 Olive oil from Nyons category.

Nutrient levels per 100 g

Fat
100 g · High
Saturated fat
11.9 g · High
Sugars
0 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds.

Nutrition facts

Nutrient Per 100 g Category avg
Calories 900 kcal 879
Total fat 100 g 97.5
Saturated fat 11.9 g 13.5 −12%
Carbohydrates 0 g 0 −100%
Total sugars 0 g 0 −100%
Protein 0 g 0.1 −100%
Salt 0 g 0 −100%

Category average across 16 Olive oil from Nyons products on Foodmetria.

Compared with other olive oil from nyons

Calories higher 27%
Sugars lower 1%
Salt lower 1%
Saturated fat lower 7%
Protein top 100%

Bar shows the share of products in this category that contain less of the nutrient.

Product details

Sold in
France
Barcode
3021885018055

Prices reported by shoppers

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Frequently asked questions

How many calories are in Huile d’olive de Nyons AOP?

Huile d’olive de Nyons AOP contains 900 kcal per 100 g.

How much sugar is in Huile d’olive de Nyons AOP?

Huile d’olive de Nyons AOP has 0 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.

Is Huile d’olive de Nyons AOP 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.

Source: Open Food Facts (ODbL). Last updated March 25, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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