Auto-generated content.
This description was generated automatically and is pending editorial review.
Inaccuracies are possible. Found a mistake? Contact us.
Source
Not animal-derived
Allergen
No
Role in food
Manufacturers may use this blend to impart the flavor and perceived health benefits of …
What it is
25% Extra Virgin Olive Oil is a blend where at least a quarter of the oil is extra virgin olive oil. Extra virgin olive oil is the highest grade of olive oil, made from pure, cold-pressed olives without the use of chemicals or excessive heat. It is known for its fruity flavor and lower acidity.
Why it's used
Manufacturers may use this blend to impart the flavor and perceived health benefits of olive oil while potentially reducing cost. It can function as a fat or oil in food products, adding richness and mouthfeel. It is found in dressings, sauces, marinades, and some processed foods.
Health notes
Extra virgin olive oil is generally recognized as safe (GRAS) by the FDA for its intended use. It is a source of monounsaturated fats, which are considered heart-healthy. Regulatory bodies like EFSA have evaluated olive oil and its components, recognizing its potential health benefits. Evidence suggests that the consumption of olive oil, particularly extra virgin, may be associated with positive cardiovascular outcomes.
Allergen info
Olive oil is not derived from any of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.