Aldi Olive Oil Cooking Spray
Photo: Open Food Facts contributors (CC BY-SA)

Olive oils

Aldi Olive Oil Cooking Spray

7 oz

Score

Excellent 82 out of 100 Low confidence
  • Ultra-processed
  • No additives
  • Seed-oil free

Why it scores 82

Aldi Olive Oil Cooking Spray scores 82 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. minus 18 points Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Olive Oil Cooking Spray

START100

Processing

  • Ultra-processed (NOVA 4) minus 18 points
    Strong Classified NOVA 4: made with industrial ingredients and additives. [1]
subtotal−18

TOTAL 82Excellent

100 − 18 = 82


GTIN 04099100027242 · 2025-07-03

score v1.3.0 · kb 2026.10.11

Low confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy0 kcal
Fat0 g
Saturated fat0 g
Trans fat0 g
Carbohydrates0 g
Sugars0 g
Fiber0 g
Protein0 g
Salt0 g

Serving: 0.25 spray (0.25 g)

Ingredients

  • quot (not recognized)
  • soy lecthn (not recognized)
  • dimethyl silicone (for anti-foaming) (not recognized)
High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

extra virgin olive oil,quot,, soy lecthn, dimethyl silicone (for anti-foaming), contains: soy, also contains propellant to dispense spray, *adds a trivial amount of fat

Allergens and diets

Contains: Soy

Always check the package: recipes change.

Sources

  1. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  2. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org