The Following: Olive Oil

Olive oil is a liquid fat pressed from whole olives, the fruit of the olive tree. It is a staple of Mediterranean cuisine, produced by crushing olives and extracting the oil. Extra virgin olive oil is made from the first pressing and has the lowest acidity.

Olive oil is used as a cooking oil, a salad dressing, and a flavor enhancer. Manufacturers add it to foods like breads, cheeses, and frozen meals to improve taste, texture, and mouthfeel. Its distinct flavor profile is highly valued in many culinary applications.

Olive oil is generally recognized as safe (GRAS) by the FDA. It is a source of monounsaturated fats, which are considered heart-healthy when consumed as part of a balanced diet. International bodies like JECFA have evaluated olive oil and its components. Research suggests potential benefits for cardiovascular health, though it's important to consume it in moderation as part of a varied diet.