Soybean Oil And Extra Virgin Olive Oil

This is a blend of two common cooking oils. Soybean oil is extracted from soybeans, a legume, and is often refined for use in food. Extra virgin olive oil is pressed from olives, a fruit, and is typically unrefined, retaining more flavor and nutrients.

This blend is used as a cooking oil and as an ingredient in dressings and marinades. The combination offers a balance of flavor and functional properties, such as providing moisture and a smooth texture in food products.

Both soybean oil and olive oil are widely used in the US food supply. The FDA lists soybean oil as Generally Recognized As Safe (GRAS) and olive oil is also considered safe for consumption. These oils are sources of fatty acids, and dietary guidelines recommend consuming fats from sources like vegetable oils. Regulatory bodies like JECFA have evaluated various oils, and their use in food is generally considered safe at typical consumption levels.