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Olives are a natural source of healthy fats and antioxidants. They contain monounsaturated fats which are beneficial for heart health. The presence of polyphenols provides anti-inflammatory benefits.

Sunflower oil is a seed oil high in omega-6 fatty acids, which can promote inflammation. It is often extracted using high heat and chemicals, which can degrade its nutritional quality. Compared to oils like olive oil, it lacks beneficial monounsaturated fats.

Sea salt is a minimally processed source of sodium and trace minerals. It is often preferred over refined table salt due to its natural mineral content. The presence of trace minerals can support various bodily functions.

Ascorbic acid is a form of vitamin C used as an antioxidant in foods. It helps prevent oxidation and spoilage, extending the shelf life of products. While beneficial as a vitamin, its use as an additive is primarily functional.

Citric acid is a common acidity regulator and preservative in foods. It is naturally found in citrus fruits and is used to enhance flavor and preserve freshness. Its role in food is primarily functional rather than nutritional.

Lactic acid is used as an acidity regulator and preservative in foods. It is produced through the fermentation of carbohydrates and helps maintain the pH balance in food products. Its primary function is to enhance flavor and preserve food quality.