Assize Index

Cooking oils

Olive oil, extra virgin

PlantUnrefined

Saturated(g/100g)

Primary · 15.4 g/100g

USDA FoodData Central, Oil, olive, extra virgin (2019)

Monounsaturated(g/100g · ≈ omega-9)

Primary · 69.2 g/100g

USDA FoodData Central, Oil, olive, extra virgin (2019)

Polyunsaturated(g/100g)

Primary · 9.07 g/100g

USDA FoodData Central, Oil, olive, extra virgin (2019)

Omega-6(g/100g)

Primary · 8.40 g/100g

USDA FoodData Central, Oil, olive, extra virgin (2019)

Omega-3(g/100g)

Primary · 0.65 g/100g

USDA FoodData Central, Oil, olive, extra virgin (2019)

Trans fat(g/100g)

Iida et al., Bunseki Kagaku 2024 — Japanese retail vegetable oils, bought 2020 (2024)

Polyphenols(mg GAE/100g · total phenolics)

De Santis et al., Food Sci Nutr 2025 — Italian retail extra virgin olive oils, 2022/23 harvest (2025)

Smoke point(°F)

Primary · 399–408°F

Guillaume et al., Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating (2018)

An empty cell means we do not yet have a method-cited source. Rank 1 wins the published rule; it is not medical advice.