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Violi Olive Oil
Photo: Open Food Facts contributors (CC BY-SA)

Extra-virgin olive oils

Violi Olive Oil

33.8 fl oz

Excellent out of 100 Medium confidence
  • Contains seed oils
  • No additives
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Why it scores 100

Violi Olive Oil scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. Simple whole food: A few low-concern ingredients, minimally processed. Info
  2. No additives: No food additives in the ingredient list. Info
  3. Soybean oil: High in omega-6 linoleic acid. Emerging

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Olive Oil

START100

Ingredients

  • Soybean oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
  • Sunflower oil
    Emerging High in omega-6 linoleic acid. [1][2][3][4]
subtotal−5

Bonuses

  • Simple whole food
    Info A few low-concern ingredients, minimally processed. [5]
  • No additives
    Info No food additives in the ingredient list. [5]
subtotal+8
TOTAL 100Excellent

100 + 3 = 100

GTIN 00895507000857 · 2023-06-29

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy867 kcal
Fat93.3 g
Saturated fat13.3 g
Trans fat0 g
Carbohydrates0 g
Sugars0 g
Protein0 g
Salt0 g

Serving: 1 Tbsp (15 ml)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

SOYBEAN OIL, SUNFLOWER OIL, EXTRA VIRGIN OLIVE OIL

Allergens and diets

  • Vegan
  • Vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Healthiest extra-virgin olive oils in the US

Sources

  1. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  2. Use of dietary linoleic acid for secondary prevention of coronary heart disease and death: evaluation of recovered data from the Sydney Diet Heart Study and updated meta-analysis

    BMJ · Feb 4, 2013 · Peer-reviewed

    doi.org

  3. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  4. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  5. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org