Olive And Non-gmo Canola Oil

This ingredient is a blend of olive oil and canola oil. Olive oil is extracted from olives, while canola oil is derived from the seeds of the canola plant, specifically non-genetically modified varieties. Both oils are typically obtained through pressing or solvent extraction, followed by refining.

Manufacturers use this oil blend to provide fat, enhance flavor, and improve the texture of food products. It is commonly found in dips, spreads, salad dressings, and as a cooking oil.

Both olive oil and canola oil are widely recognized as safe for consumption by the FDA. They are sources of dietary fats, including monounsaturated and polyunsaturated fats. Olive oil is known for its monounsaturated fat content, while canola oil is valued for its low saturated fat and beneficial omega-3 fatty acid profile. As common food ingredients, they are not typically subject to specific additive evaluations by bodies like JECFA or EFSA.