Canola Oil & Up To 10% Extra Virgin Olive Oil

This ingredient is a blend primarily composed of canola oil, with up to 10% extra virgin olive oil added. Canola oil is extracted from the seeds of the canola plant, a variety of rapeseed developed to have low levels of erucic acid. Extra virgin olive oil is the highest quality olive oil, obtained from the first cold pressing of olives.

This oil blend is commonly used in cooking, baking, and for salad dressings. It serves as a source of fat, contributes to flavor, and helps achieve desired textures in various food products.

Both canola oil and extra virgin olive oil are generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for their intended uses. They are sources of unsaturated fats, with canola oil providing both monounsaturated and polyunsaturated fats (including omega-3 fatty acids), and extra virgin olive oil being rich in monounsaturated fats and antioxidants. Major international bodies like JECFA and EFSA evaluate overall dietary components but do not typically set specific acceptable daily intakes (ADIs) for common food oils like these, as they are considered whole food ingredients rather than food additives. Dietary guidelines suggest limiting saturated fat intake, which these oils are low in.