extra virgin olive oil
Nutritional Content

• 14% saturated fats, 76% monounsaturated fats, 8% polyunsaturated fats
• 76% oleic acid (omega-9), a monounsaturated fatty acid
• 8% linoleic acid (omega -6), a polyunsaturated fatty acid
• 8% palmitic acid, 6% stearic acid
• Free fatty acids under 1g/100g (less the 1% -linolenic acid)
• Vitamin E, 1.9 IU/Tbsp, 6% of daily requirement

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