About
Olive is the fruit of Olea europaea, consumed as table olives (after curing and fermentation to remove bitterness) or pressed into olive oil, the primary lipid source in the Mediterranean diet. It is valued both as a whole food and as a source of bioactive polyphenols such as hydroxytyrosol, oleuropein, and oleocanthal, which confer antioxidant and anti-inflammatory properties.
Safety summary
Olives are widely regarded as safe for the general adult population with a strong evidence base supporting cardiovascular, anti-cancer, and metabolic health benefits; no established ADI applies to olives as a whole food. The primary dietary concern for table olives is their high sodium content from curing, which may be relevant for individuals managing hypertension or cardiovascular risk. No adverse toxicological outcomes or genotoxicity have been documented for olive polyphenol constituents such as hydroxytyrosol in human studies.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| EFSA (European Food Safety Authority) (European Union) | Approved | EU Regulation No. 432/2012 (16 May 2012) established a list of permitted health claims for olive oil polyphenols (including oleic acid, vitamin E, and monounsaturated/polyunsaturated fatty acids). EFSA has assessed health claims for olive polyphenols related to LDL-cholesterol protection, blood pressure, and HDL-cholesterol maintenance. Whole olives are an unrestricted conventional food. EFSA has ongoing safety assessments for water olive mill by-products as novel foods.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Olive oil is recognised under FSSAI regulations as an edible vegetable oil. No specific restriction on whole olive consumption; olive oil standards are defined under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations.source |
| FDA (Food and Drug Administration) (United States) | Approved | Olive-derived ingredients including polyphenol extracts (e.g., hydroxytyrosol, olive leaf extract) are self-affirmed or notified GRAS for use in multiple food categories including bakery products, beverages, dairy products, desserts, fats and oils, and fruit juices. Whole olives are a conventional food with no additive status required.source |
Who should approach with care
Research citations
- 1PubMed. Olive oil intake and cancer risk: A systematic review and meta-analysis, 2022. ncbi.nlm.nih.gov
- 2PubMed. Table olives and health: a review, 2020. pmc.ncbi.nlm.nih.gov
- 3FDA. GRAS Notice No. GRN 000600 – Hydroxytyrosol from olive, 2018. fda.gov
- 4PubMed. Olive oil consumption and human health: A narrative review, 2018. pubmed.ncbi.nlm.nih.gov
- 5FDA. GRAS Notice No. GRN 726 – Polyphenol extract from olive fruit (elaVida™), 2017. fda.gov
- 6PubMed. Olive oil intake and risk of cardiovascular disease and mortality in the PREDIMED Study, 2014. pubmed.ncbi.nlm.nih.gov
