Does olive oil have salicylates? A deep dive into contradictory claims

October 5, 2025 •

4 min read

According to research published in the Journal of Food Composition and Analysis, modern testing methods have found negligible or undetected levels of salicylates in olive oil, a finding that contradicts older anecdotal reports and traditional food lists. This disparity is a major source of confusion for those following a low-salicylate diet and questioning, "Does olive oil have salicylates?"

Quick Summary

Clarifying the complex topic of olive oil and salicylates requires examining both traditional beliefs and current scientific evidence. Recent research demonstrates that many olive oil brands contain negligible amounts, challenging older classifications.

Key Points

Conflicting Information: Older and anecdotal food lists claim olive oil is high in salicylates, but modern research indicates otherwise.
Negligible Levels in Modern Tests: Multiple 2017 scientific studies using precise testing methods found negligible or undetectable levels of salicylates in commercial extra virgin and other olive oil brands.
Processing Removes Salicylates: Salicylates are present in the olive fruit, but the process of pressing them into oil removes these compounds, which explains the low levels in the final product.
Individual Tolerance Varies: While scientific evidence points to low levels, individuals with severe sensitivity should still reintroduce olive oil cautiously and monitor for any personal reactions.
Consult a Professional: It is crucial for those with dietary sensitivities to work with a dietitian or doctor to create a personalized plan and confirm the safety of reintroducing foods.
Low-Salicylate Alternatives: Several other fats, such as canola oil, coconut oil, and ghee, are also confirmed to be low or negligible in salicylates and are good alternatives.

Unpacking the Salicylate Debate: The Source of Confusion

The question "Does olive oil have salicylates?" is a point of contention for many with salicylate intolerance. The root of the confusion lies in two key areas: the plant source and outdated testing methods. Salicylates are naturally occurring chemicals in plants that act as immune hormones and defense mechanisms. Since olives are a fruit, and many fruits are high in salicylates, it was traditionally assumed that olive oil, as a product of the olive, would also be high in these compounds.

Older food guides and anecdotal reports often listed olive oil, especially extra virgin olive oil, as a high-salicylate food. However, these classifications were often based on less precise testing methods or assumptions rather than quantitative analysis of the finished oil product. This led to decades of advice for individuals on a low-salicylate diet to avoid olive oil entirely. As scientific understanding and technology advanced, researchers began to re-examine the salicylate content of many foods, leading to surprising new findings.

The Shift to Modern Science: Negligible Levels Detected

Recent, more accurate testing has dramatically changed the scientific consensus on olive oil's salicylate content. Several studies, using highly sensitive methods like Gas Chromatography-Mass Spectrometry, have revealed that the processing of olives into oil effectively removes most, if not all, of the salicylate compounds.

Key research findings include:

Malakar et al. (2017): This study specifically tested several popular Australian brands of extra virgin olive oil and found that salicylate levels were "not detected". This directly challenges the common belief that high-quality, cold-pressed olive oil retains significant amounts of salicylates.
Kęszycka et al. (2017): Testing foods from the European market, this research also reported "negligible" salicylate levels in olive oil samples. Their detection limit was extremely low, reinforcing the precision of their findings.
Malakar et al. (2017, separate publication): In a broader analysis, this study confirmed that salicylates were "undetected in oils, sugars and cereals".

The discrepancy between older lists and modern scientific data highlights the importance of relying on up-to-date research, especially for specific dietary restrictions.

Comparing Different Grades of Olive Oil and Other Fats

Some anecdotal reports suggest that the grade of olive oil (e.g., extra virgin vs. light) might affect salicylate levels. However, modern testing shows minimal to no salicylates across tested varieties. It is more important to understand the broader context of oils within a low-salicylate framework.


Oil Type	Traditional/Anecdotal View	Modern Scientific Finding	Notes
Extra Virgin Olive Oil	High in salicylates	Negligible/Undetected	Most tested research brands show minimal to no salicylate.
Light Olive Oil	Moderate in salicylates	Likely Negligible	Refining process further reduces any potential salicylate content.
Almond Oil	High in salicylates	Not specified in recent oil tests	Derived from almonds, which are high-salicylate. Exercise caution.
Canola Oil	Low to negligible	Negligible	Often listed as a safe alternative on older and newer lists.
Coconut Oil	Negligible	Negligible	Widely considered safe for a low-salicylate diet.
Sunflower Oil	Low	Negligible	Another commonly recommended alternative.

Living with Salicylate Sensitivity: What Does This Mean for You?

For individuals with salicylate intolerance, the discovery that olive oil is likely low in salicylates is a positive development, offering a nutritious fat source that was previously off-limits. However, it is crucial to approach this with caution and an awareness of other potential food sensitivities.

A step-by-step approach:

Consult a Professional: Always work with a doctor or registered dietitian specializing in food sensitivities. They can help you properly identify your triggers and build a safe, personalized meal plan.
Monitor Your Symptoms: Even with low-salicylate foods, individual reactions can vary. If you are reintroducing olive oil, start with a small amount and observe your body's response.
Consider Other Compounds: Some individuals with salicylate issues may also react to amines, histamines, or other food chemicals. It's essential to consider the full picture of your sensitivities.
Choose Reliable Brands: While testing indicates low levels in several brands, sourcing olive oil from reputable, high-quality producers is always recommended.
Low Salicylate Fat Alternatives: While olive oil is now likely safe, a variety of other fats are also low in salicylates, providing additional options.

A New Perspective on a Healthy Fat

Re-evaluating the salicylate content of olive oil allows individuals with sensitivities to potentially incorporate a cornerstone of the healthy Mediterranean diet back into their nutritional regimen. The oil is celebrated for its monounsaturated fats and antioxidants, which can support heart health and reduce inflammation. Access to a wider range of healthy foods is a significant improvement for anyone managing a restrictive diet. Remember, the best strategy is always an informed one, balancing historical data with the latest scientific findings.

Conclusion

In conclusion, the answer to the question "Does olive oil have salicylates?" is nuanced. While traditional food lists and anecdotal accounts often categorize it as high, modern scientific testing of commercial olive oil brands consistently finds negligible or undetectable levels. The processing of the oil removes the salicylates present in the olive fruit itself. For individuals with salicylate intolerance, this indicates that olive oil is likely a safe and nutritious option. However, since individual sensitivities can vary and other compounds may be involved, consulting a healthcare professional and monitoring personal reactions remains the best practice. This shift in understanding opens the door for people with sensitivities to enjoy the health benefits of this versatile fat with greater confidence.

For further reading on salicylate intolerance, the British Dietetic Association provides comprehensive information: https://www.bda.uk.com/static/5284c6c5-ee49-43f5-a50cede11ba44e85/Salicylate-Sensitivity-2022.pdf

Frequently Asked Questions

No, modern scientific studies have tested several brands of extra virgin olive oil and found negligible or undetected levels of salicylates, contrary to older and anecdotal sources.

The olive fruit does contain salicylates, which is likely the source of the confusion. The processing of the fruit into oil removes most or all of these compounds, resulting in the finished oil having negligible levels.

Scientific testing has found negligible salicylates even in extra virgin olive oil, which is less processed than lighter grades. Since refining typically removes these compounds, lighter olive oils would also be expected to have very low or undetectable levels.

Many food lists confirm that canola oil, sunflower oil, coconut oil, and ghee contain negligible levels of salicylates, making them safe alternatives for those with sensitivity.

Yes, individual sensitivities vary, and some people may react to other compounds in olive oil, or have co-existing sensitivities to amines or other food chemicals. It is always best to monitor your own reactions.

The reason for the discrepancy is often a reliance on outdated data and less precise testing methods used in the past. Modern, highly sensitive lab testing has since disproven these older classifications.

Salicylate intolerance is a reduced tolerance to salicylates, which can cause symptoms like rashes, swelling, nasal polyps, asthma, and digestive issues in some individuals. It's distinct from a true allergy and is best managed with a tailored dietary approach under professional guidance.