Olio extra virgine di olivia by Italiamo

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Olio extra virgine di olivia

by Italiamo 500 ml in Fats Barcode 4056489459460
Nutri-Score
Average nutritional quality
Processing (NOVA)
Processed culinary ingredient

Olio extra virgine di olivia by Italiamo provides 824 kcal per 100 ml, 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 C and it is classified as NOVA 2 (processed culinary ingredient). It is listed in the Fats category and comes in a 500 ml pack.

Nutrient levels per 100 ml

Fat
91.6 g · High
Saturated fat
13.8 g · High
Sugars
0 g · Low
Salt
0 g · Low

Levels use UK front-of-pack reference thresholds for drinks.

Nutrition facts

Nutrient Per 100 ml Category avg
Calories 824 kcal 661 +25%
Total fat 91.6 g 70.3 +30%
Saturated fat 13.8 g 28 −51%
Carbohydrates 0 g 5.7 −100%
Total sugars 0 g 4.7 −100%
Protein 0 g 1.4 −100%
Salt 0 g 0.8 −100%

Category average across 1554 Fats products on Foodmetria.

Compared with other fats

Calories higher 26%
Sugars lower 1%
Salt lower 1%
Saturated fat lower 34%
Protein top 100%

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

Product details

Quantity
500 ml
Labels & certifications
PGI
Sold in
France
Barcode
4056489459460

Prices reported by shoppers

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Frequently asked questions

How many calories are in Olio extra virgine di olivia?

Olio extra virgine di olivia contains 824 kcal per 100 ml.

How much sugar is in Olio extra virgine di olivia?

Olio extra virgine di olivia has 0 g of sugars per 100 ml, which is considered low by UK front-of-pack guidelines.

Is Olio extra virgine di olivia healthy?

It has a Nutri-Score of C (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 11, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.

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