Fats, Cooking Oils vs Warfarin/Coumadin

The amounts listed in these tables [below] are certainly more than would be recommended for a particular meal. For instance, it is unlikely that you would eat 10 rice cakes at a sitting. The amount listed is a guide to an amount that you could eat in a particular day and get a consistent level of vitamin K.

Source: Vitamin K Levels: Fats, Oils & Dressings

Notably, olive oil comes out as “low”.  I haven’t found anything about Extra Virgin, though the designation is questionable these days.

If you are truly concerned about the vitamin K content, PTINR recommends putting the olive oil in light (sun or fluorescent) for 48 hrs.  Most olive oil bottles are dark in colour to protect the olive oil from light exposure, so deal with accordingly.  That said, you’re altering more than just the vitamin K content so you risk getting little to no nutritional benefit when consuming the denatured olive oil (extra virgin or otherwise).  Given that most recipes do not require a lot of olive oil, and that we still need some vitamin K in our diet – it’s something I’d recommend managing with medication.