Olive Oil And Salt Added
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What it is
Olive oil is a fat obtained from pressing whole olives, the fruit of the olive tree. Salt, or sodium chloride, is a mineral typically sourced from evaporated seawater or mined from underground deposits.
Why it's used
When added together in packaged foods, olive oil contributes flavor, texture, and can help preserve the food by limiting air exposure. Salt is primarily used as a flavor enhancer and seasoning, and it also acts as a preservative by inhibiting the growth of microorganisms.
Health notes
Both olive oil and salt are generally recognized as safe (GRAS) by the FDA. Olive oil is a source of monounsaturated fats, and JECFA has evaluated it. Salt is an essential nutrient, but high intake of sodium can be a concern for blood pressure; the FDA Daily Value for sodium is 2,300 mg. JECFA has also evaluated salt.
Allergen info
Neither olive oil nor salt is a major allergen.