ITALIAN EXTRA VIRGIN OLIVE OIL vs. KALAMATA OLIVES PITTED
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
ITALIAN EXTRA VIRGIN OLIVE OIL has the most protein of the foods compared, at 0 g per 100g.
| Nutrient | ITALIAN EXTRA VIRGIN OLIVE OIL | KALAMATA OLIVES PITTED |
|---|---|---|
| Protein | 0 G | 0 G |
| Total lipid (fat) | 93.3 G | 16.7 G |
| Carbohydrate, by difference | 0 G | 13.3 G |
| Energy | 800 KCAL | 233 KCAL |
| Sodium, Na | 0 MG | 2133 MG |
| Cholesterol | 0 MG | - |
| Fatty acids, total trans | 0 G | - |
| Fatty acids, total saturated | 13.3 G | 3.3 G |
| Fiber, total dietary | - | 6.7 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.