Olive Oil

Olive oil may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. 

Greek philosopher Homer referred to olive oil as liquid gold, which is a fitting way to describe the healthy fat extracted from the fruit of the olive tree – an ancient plant that originated in the lands around the Mediterranean Sea millions of years ago. The plant’s exact origin is unknown, but archaeological evidence suggests people living in the region learned to press olives for their oil as early as 8,000 B.C. The innovation created more than food; historical texts show how olive oil was widely used as medicine, as fuel for lamplight, and as a symbol and tool in rituals and ceremonies.

Yes. Olive oil is rich in nourishing fats, including omega-3 and omega-6 fatty acids, in addition to vitamins E and K, as well as active antioxidants. These nutrients work together to provide energy to support baby’s movement and exploration, as well as brain development, immune function, bone density, blood clotting, reduction in inflammation, and heart health.

No. Olive oil is not a common allergen. However, some olive oils are mixed with oils from other more allergenic plants like hazelnut and soybeans, so if your child has known allergies to other foods, read labels carefully.

Rare cases of contact dermatitis and food allergy to olive have occurred in areas where olives are commonly harvested. Certain individuals allergic to the pollen from olive trees, the Oleaceae family of plants, such as ash, privet, jasmine, and forsythia, or who have Oral Allergy Syndrome (also called pollen food allergy syndrome) may also be sensitive to eating olives. Oral Allergy Syndrome typically results in short-lived itching, burning, or tingling in the mouth and is unlikely to result in a dangerous reaction. While this sensitivity could, in theory, extend to cold-pressed or extra virgin olive oils, most individuals with allergy to the olive fruit are able to tolerate olive oil.

As you would do when introducing any new food, start by offering a small amount for the first few servings. If there is no adverse reaction, gradually increase the amount served over future meals.

No. Olive oil presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve olive oil in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Whichever kind of olive oil is accessible to you and enjoyed by the rest of the family is fine to share with baby. All olive oils (extra virgin, virgin, cold-pressed, first press, and flavored, among others) are comparable in terms of nutrition and can be used to cook food for babies and toddlers.