Olive Vegetable Oils

Olive vegetable oils are typically blends of refined olive oil and other vegetable oils, such as sunflower or rapeseed oil. The specific blend can vary, affecting the flavour profile and physical properties of the oil. They are commonly used in cooking and food manufacturing.

These oils are added to foods as a source of fat, contributing to texture, mouthfeel, and flavour. They are frequently found in margarines, plant-based spreads, and vegetable fats, where they help achieve the desired consistency and spreadability.

Olive vegetable oils are not considered food additives and do not have an E-number. They are a source of fats, including monounsaturated and polyunsaturated fatty acids. The UK's Eatwell Guide recommends that people eat moderate amounts of fats, particularly those high in unsaturated fats. Evidence suggests that replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels. However, like all fats, they are calorie-dense and should be consumed in moderation as part of a balanced diet.