Ingredient

Extra Virgin Olive Oil 3.5

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 use extra virgin olive oil primarily as a flavorful fat and oil in …

What it is

Extra virgin olive oil is the highest grade of olive oil, made from the fruit of the olive tree. It is produced by mechanically pressing olives without the use of heat or chemicals, preserving its natural flavor and nutrients. This process results in a flavorful oil with a fruity aroma and a slightly peppery taste.

Why it's used

Manufacturers use extra virgin olive oil primarily as a flavorful fat and oil in foods. Its rich taste makes it ideal for salad dressings, marinades, and finishing dishes. It is also used in frozen appetizers, frozen dinners, and other snack products where a distinct olive oil flavor is desired.

Health notes

Extra virgin olive oil is generally recognized as safe (GRAS) by the FDA. It is a source of monounsaturated fats and antioxidants, which are associated with heart health benefits in dietary reviews. JECFA has evaluated olive oil and set an acceptable daily intake. While generally considered healthy, its high calorie content means moderation is advised as part of a balanced diet.

Allergen info

Extra virgin olive oil is not derived from any of the nine FDA major allergens. It does not contain gluten.

Products containing Extra Virgin Olive Oil 3.5

Compare products →

Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.