Olive

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Fruit

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About Olive

Olive, most often added as olive oil or olive fruit, contributes monounsaturated fat and plant antioxidants to a pet food formula.

Olive is used in pet foods mainly for its healthy monounsaturated fats, flavor and antioxidants (such as vitamin E and polyphenols), which can support energy provision, skin and coat condition, and general anti-inflammatory benefits for dogs and cats. Processed olives can be high in salt and whole olives may contain pits or seasonings (e.g., garlic or onion) that are harmful, and olive oil is calorie-dense, so use should be moderate and avoided or discussed with a veterinarian for pets with pancreatitis, obesity, or sodium-restricted diets.

Related ingredients

Olive Leaf Olive Oil

Derived from: olive fruit or pressed olive oil
Primary role: fat source and antioxidant

Why it's used

Olive oil is a concentrated source of monounsaturated fat along with a small amount of omega-6 fatty acids and only a negligible amount of omega-3, and formulators use it to add calorie density, palatability, and coat condition support. Whole olive fruit is used far less often and contributes a smaller, more variable nutrient contribution than the extracted oil.

Common concerns

Fat load and pancreatitis discussions Because olive oil is calorie-dense fat, veterinary sources discuss a sudden or large intake of added fat, including olive oil, as a factor commonly raised around pancreatitis episodes, particularly in breeds already predisposed to the condition.
Pit and seasoning hazards in table olives Whole table olives (not the same as formulated pet food inclusion) carry a separate risk profile: pits can pose a choking or intestinal obstruction hazard, and stuffed or seasoned olives may contain garlic, which is documented as toxic to dogs and cats.
Sodium in processed olives Canned, brined, or pickled olives can carry substantial added sodium, a relevant consideration for pets on a sodium-restricted diet.

Also relevant

In a manufactured pet food, olive is typically the purified oil rather than whole fruit, which removes the pit and seasoning concerns tied to table olives.

3 sources cited