Not More Than 2% Olive Oil Added As A Processing Aid

Olive oil is a liquid fat made by pressing olives, a fruit native to the Mediterranean region. It is used as a processing aid, meaning it helps in the manufacturing of food but is not intended to be a significant ingredient in the final product. The amount used is typically very small, not more than 2% of the product's weight.

Manufacturers use small amounts of olive oil as a processing aid to help with tasks like preventing sticking or improving texture during food production. It is often found in snacks like popcorn, peanuts, and other roasted nuts where it can contribute to flavor and mouthfeel.

Olive oil is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of monounsaturated fats, which are considered a healthy fat. The World Health Organization (WHO) and the European Food Safety Authority (EFSA) have not set specific limits for olive oil consumption, recognizing it as a staple of healthy dietary patterns like the Mediterranean diet. No significant health concerns are associated with the small amounts used as a processing aid.