25% Olive Oil

Olive oil is a liquid fat extracted from olives, the fruit of the Olea europaea tree. It is produced by pressing whole olives and separating the oil from the pulp and water. The "25%" likely refers to the percentage of olive oil in a specific product, not a type of olive oil itself.

Olive oil is used as a cooking oil, a base for salad dressings, and a flavor enhancer. Manufacturers use it for its distinct taste and its properties as a fat, contributing to texture and mouthfeel in foods like breads, sauces, and prepared meals.

Olive oil is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of monounsaturated fats, which are considered heart-healthy. International bodies like JECFA have evaluated olive oil. Evidence suggests that a diet rich in olive oil may be associated with positive health outcomes, but this is often in the context of overall dietary patterns.