Olive Oil

Olive oil is a fat obtained from the fruit of the olive tree. It is typically produced by crushing whole olives and then pressing them to extract the oil. This process separates the oil from the olive pulp and water.

Manufacturers add olive oil to foods primarily for its distinct flavor and as a cooking medium. It is also used to improve texture and mouthfeel in products like salad dressings, sauces, and baked goods. It is a common ingredient in Mediterranean-style dishes and many processed foods.

Olive oil is generally recognized as safe (GRAS) by the FDA as a food ingredient. It is known for being a source of monounsaturated fatty acids, which are considered healthy fats. Major food safety bodies like JECFA and EFSA typically evaluate food additives, not whole food ingredients like olive oil, as it is a fundamental part of many diets. There are no significant health controversies regarding olive oil itself at typical intake levels; however, adulteration with other oils has been a concern in the market.