Natural olive flavor
Natural olive flavor is a flavoring ingredient obtained from natural raw materials associated with the olive tree (Olea europaea, family Oleaceae) and used to give foods the characteristic aromatic notes of olives.
It may be produced through various processes, including extraction, distillation or other physical or enzymatic techniques permitted for natural flavorings.
Its composition may include numerous volatile compounds responsible for the green, herbaceous, fruity or slightly bitter notes typically associated with olives.
It is mainly used in savory baked goods, snacks, sauces, seasonings, vegetable preparations and olive-flavored foods.
Its function is essentially sensory: it is used in very small amounts and does not provide the nutritional value of whole olives or extra virgin olive oil.
It should therefore not be considered a significant source of monounsaturated fats, fibre, vitamins or polyphenols, unless these are supplied by other ingredients in the product.
Its quality and aromatic intensity can vary considerably depending on the raw material and production method.
Calories
The energy value depends on the formulation and any carriers used. At normal use levels, its caloric contribution to the finished product is practically negligible.
Allergens
Olives are not among the major food allergens requiring mandatory declaration in the European Union, United Kingdom or United States. Rare individual reactions may nevertheless occur.
Assessment
An ingredient mainly used to provide olive aroma and flavor, without supplying significant amounts of the nutrients naturally present in olives or olive oil.
Ingredient verdict: useful for adding olive character, with practically negligible nutritional contribution.
Cons: none specific
