You buy olive oil by the liter, but you only use drops per dish. Many kitchens estimate this, which means they don't know their actual food cost. In this article, you'll learn exactly how to calculate from liter price to portion price.
Why calculating portion price matters
Olive oil seems cheap because you use so little of it. But with a good olive oil at €15 per liter, one tablespoon can already cost €0.19. With 100 covers per day, that adds up quickly.
⚠️ Watch out:
Many restaurants only calculate with main ingredients and forget olive oil, spices, and garnishes. That can make your food cost 2-3% higher than you think.
From liter to milliliter
The first step is simple: 1 liter = 1000 milliliters. Divide your liter price by 1000 to get the price per milliliter.
💡 Example:
Extra virgin olive oil: €12.50 per liter
- Price per ml: €12.50 ÷ 1000 = €0.0125
- That's 1.25 cents per milliliter
Standard olive oil portion sizes
Depending on the dish, you use different amounts of olive oil:
- Salad dressing: 5-10 ml per person
- Frying meat/fish: 3-5 ml per portion
- Finishing pasta: 2-3 ml per plate
- Bread dipping: 15-20 ml per person
💡 Example calculation:
Pasta carbonara with olive oil finish:
- Olive oil: €12.50 per liter = €0.0125 per ml
- Usage: 3 ml per portion
- Cost: 3 × €0.0125 = €0.0375
Olive oil costs €0.04 per portion
Different qualities, different prices
Not all olive oil is the same. Your cost price depends on which quality you buy:
- Basic olive oil: €8-12 per liter
- Extra virgin: €12-18 per liter
- Premium/organic: €18-25 per liter
- Specialty (truffle, herb): €25-40 per liter
⚠️ Watch out:
Check that your chef isn't accidentally using the expensive olive oil for frying. That can unnecessarily increase your cost price. Save premium oil for finishing.
Bulk purchase vs. small bottles
Larger packages are often more economical per liter. Always compare the liter price:
💡 Example comparison:
Same brand olive oil:
- 500ml bottle: €8.00 = €16.00 per liter
- 3 liter can: €36.00 = €12.00 per liter
- Savings: €4.00 per liter = 25% cheaper
At 2 liters per month: €96 savings per year
Shelf life and waste factored in
Olive oil has a limited shelf life. Factor waste into your cost price, especially with large packages you don't use quickly.
- Unopened: 18-24 months shelf life
- Opened: 3-6 months for best quality
- Average waste: 5-10% of purchase
Tracking oil prices digitally
With an app like KitchenNmbrs, you record all ingredients with their exact purchase prices. You enter the liter price and the system automatically calculates the cost per milliliter for your recipes. That way you always know exactly what each dish costs, including the olive oil.
How do you calculate olive oil per portion? (step by step)
Note your purchase price per liter
Check your invoice and note what you pay per liter of olive oil, including VAT. Don't forget to include any discounts or bulk benefits.
Calculate the price per milliliter
Divide your liter price by 1000. For example: €12.50 per liter ÷ 1000 = €0.0125 per milliliter. This is your base unit for further calculations.
Measure your actual usage per dish
Check how many milliliters of olive oil you use per portion. A tablespoon is about 15ml, a teaspoon 5ml. Multiply this by your price per ml.
Add to your total ingredient costs
Add the olive oil costs to your other ingredients for the complete cost picture. Even small amounts count toward your food cost percentage.
✨ Pro tip
Use a digital kitchen scale to measure exactly how much olive oil your chef actually uses. Often it's more than you think, especially when finishing dishes.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Do I need to calculate different olive oils separately?
Yes, if you use multiple qualities. Basic olive oil for frying costs differently than extra virgin for finishing. Keep track of both prices.
How many milliliters are in a tablespoon of olive oil?
A tablespoon is about 15 milliliters, a teaspoon 5 milliliters. Measure this once with a measuring cup to be sure.
Can I buy olive oil for a year to get better prices?
You can, but watch the shelf life. Opened olive oil loses quality after 6 months. Factor any waste into your cost price.
Should I include VAT in my olive oil cost price?
Yes, always calculate with the price you actually pay, including VAT. That's your real purchase cost price for the food cost calculation.
How often should I update my olive oil prices?
Check this monthly or with new deliveries. Olive oil prices can fluctuate due to harvests and the world market. Update immediately when your supplier changes prices.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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