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Explore and compare food records, measurements per 100 g and recorded sources. Data coverage and preparation vary by food.

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  1. Home
  2. Food alternatives
  3. Extra-virgin olive oil / Unsalted butter
Oils/Alternative guide

Olive oil and butter: amount and use

Recorded values, serving calculations and kitchen notes for extra-virgin olive oil and unsalted butter.

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100 g valuesCalculate servingsSelection guideQuestions

Practical overview

An equal-weight difference is not a one-to-one recipe substitution ratio.

Nutrients at equal weight

An equal-weight difference is not a one-to-one recipe substitution ratio.

Olive oil and butter: amount and use · Recorded values per 100 g
Per 100 gExtra-virgin olive oilUnsalted butter
Energy884 kcal717 kcal
Protein0 g0.85 g
Carbohydrate0 g0.06 g
Fat100 g81.11 g
Fiber
No data
0 g
Total sugarsNo data0.06 g
Sodium2 mg11 mg

No data = no measurement in this record. It differs from a measured zero. Total sugar is not a measurement of added sugar.

Compare your own servings

Enter each food's edible weight separately. The initial 100 g is a comparison basis, not a recommended serving.

Extra-virgin olive oil

884 kcal

Protein
0 g
Carbohydrate
0 g
Fat
100 g
Fiber
No data

Unsalted butter

717 kcal

Protein
0.85 g
Carbohydrate
0.06 g
Fat
81.11 g
Fiber
0 g

Energy difference between the selected servings: 167 kcal.

Calculation: recorded value per 100 g × grams / 100. No data means a missing measurement, not zero. Added sauces and ingredients are not included.

Fat quantities and recipe structure

How to assess these alternatives

1

Use in recipes and meals

Butter and liquid oil can produce different textures. Consider recipe technique for baking, sauces or pan use; do not assume identical spoon counts from nutrition data alone.

2

Check the record identity

100 g is not a serving recommendation for these foods. Measure fat in grams and add it to the meal. Unsalted butter does not represent the sodium of salted or flavored products.

3

Adjust to your actual portion

Start with the same 100 g for extra-virgin olive oil and unsalted butter, then change both amounts separately below. Weigh the edible portion; multiply each recorded value per 100 g by grams / 100. Missing measurements are not converted to zero.

The table represents only the specified records. Preparation and consumed quantities change the calculation.

Common questions about this comparison

An equal-weight difference is not a one-to-one recipe substitution ratio.

Butter and liquid oil can produce different textures. Consider recipe technique for baking, sauces or pan use; do not assume identical spoon counts from nutrition data alone.

100 g is not a serving recommendation for these foods. Measure fat in grams and add it to the meal. Unsalted butter does not represent the sodium of salted or flavored products.

Compared records

Zeytinyağı (Sızma)

Reported source: USDA FoodData Central

Record updated: 2026-05-16

Unsalted butter

Reported source: USDA (12/2025)

Record updated: 2026-04-21

Values describe these specific records, not every product sharing the same name.

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Add your main dish, side and sauce with their actual weights.

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Sources and methodology

  • Besin Analiz: data and calculation methods
  • USDA: food data types

These are reading references. The foods' reported data sources are listed separately above.