Olive oil

High-quality monounsaturated fat with anti-inflammatory properties. Contains antioxidants that support heart health. Cold-pressed extraction preserves beneficial compounds.

Soy lecithin is a refined emulsifier used to stabilize and blend ingredients. It is derived from soybeans, which may be genetically modified. Overconsumption may lead to digestive issues.

Dimethyl silicone is an anti-foaming agent used in food processing. It is a synthetic compound that may raise health concerns due to its artificial nature. Long-term effects of consumption are not well-studied.

Propellants are used to dispense the oil from the container. They are generally inert gases that do not interact with the food. The specific type of propellant used is not detailed, which limits the analysis.

Dried garlic adds flavor and potential health benefits due to its antioxidant properties. It is a natural ingredient that can enhance the taste profile of foods. Dehydration preserves its beneficial compounds.

Natural garlic flavouring is used to enhance the garlic taste in the product. It is derived from natural sources but lacks the full nutritional profile of whole garlic. The term 'natural' can be vague and lacks specific regulatory definition.

Refined olive oil is processed to remove impurities and improve shelf life. It has a higher smoke point than extra virgin olive oil but contains fewer antioxidants. The refining process can reduce beneficial compounds.

Virgin olive oil is a less processed form of olive oil that retains more natural antioxidants and flavor. It is a good source of monounsaturated fats. The extraction process is less intensive, preserving more nutrients.