Olive Oil

How we reached this

Monounsaturated-dominant (~73% oleic acid). FDA permits a qualified health claim that replacing saturated fat with oleic-acid-rich oils may reduce coronary heart disease risk. Extra-virgin is mechanically pressed without solvent extraction, so it retains polyphenols that refined oils lose. Adulteration — cutting with cheaper refined oils — is the main integrity risk at the low end of the market, which is why the organic extra-virgin row rates a point higher.

Sources · 2

• FDA — Qualified Health Claim: Oleic Acid in Edible Oils and Coronary Heart Disease (2018)https://www.fda.gov/food/food-labeling-nutrition/qualified-health-claims-letters-enforcement-discretion
• International Olive Council — Trade standard for olive oilshttps://www.internationaloliveoil.org/what-we-do/chemistry-standardisation-unit/standards-and-methods/

Regulatory position

Also listed as

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