Palm Extra Virgin Olive Canola

"Palm Extra Virgin Olive Canola" refers to a mixture of palm oil, extra virgin olive oil, and canola oil. Palm oil comes from the fruit of oil palm trees, olive oil from olives, and canola oil from rapeseed plants. These oils are made by pressing and sometimes refining the plant parts.

Manufacturers add these oils to foods to improve texture, add flavor, and help cook or process products. They are often found in baked goods, snack foods, and spreads, where they help with how food feels in the mouth and how long it stays fresh.

Palm oil, extra virgin olive oil, and canola oil are all considered Generally Recognized As Safe (GRAS) by the FDA for their common uses. International bodies like JECFA and EFSA have also evaluated these oils and consider them safe when consumed as part of a balanced diet. Palm oil contains more saturated fat than olive or canola oil. The 2025-2030 Dietary Guidelines for Americans suggest keeping saturated fat intake to less than 10% of daily calories. There are no specific health controversies tied to this particular blend, but palm oil production has raised environmental concerns.