Light Olive Oil
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What it is
Light olive oil is a type of olive oil that has a milder flavor and lighter color compared to extra virgin or virgin olive oils. It is made by pressing olives and then refining the oil to reduce its strong taste and aroma. The term "light" refers to its sensory characteristics, not its calorie or fat content.
Why it's used
Manufacturers use light olive oil in various processed foods as a cooking oil, for frying, or as an ingredient in sauces and dressings. Its neutral flavor makes it suitable for dishes where a strong olive taste is not desired, while providing texture and richness.
Health notes
Light olive oil is generally recognized as safe (GRAS) by the FDA for its intended uses. It is a source of monounsaturated fatty acids, which are considered healthy fats as part of a balanced diet. JECFA has evaluated dietary fats and oils, and olive oil is considered a common food ingredient. There are no notable controversies regarding its safety at typical intake levels.
Allergen info
Not a major allergen.