Allergen note
Olive oil comes from a fruit, not a nut, and it is not a common allergen; true reactions are rare. From 12 months, add it to your toddler's meals a little at a time at first, and watch for any unusual reaction.
How to serve
For toddlers, stir about ½–1 teaspoon into mashed vegetables, grains or soups, drizzle it over pasta or fish, or offer soft bread strips with a little oil for dipping. It adds healthy fats and energy to small meals.
Preparation
Extra virgin olive oil has the strongest flavor and is best drizzled over cooked food, though it also suits gentle sautéing and roasting; refined or light olive oil is milder and handles higher heat. Let hot dishes cool before serving, and keep the bottle tightly closed, away from heat and light, so the oil doesn't turn rancid.
Texture and choking risk
With olive oil, the worry is inhaling it rather than choking: plain oil given from a spoon can go down the wrong way into the lungs, so mix it into food. Oily pasta and bread get slippery, so cut them small and soft, and have your toddler eat sitting down while you watch.
Sources: cdc.gov · cdc.gov · healthychildren.org · healthychildren.org · nhs.uk · nhs.uk
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Recipes with olive oil
Track first tastes and reactions
Log when your child first tries olive oil, note any reaction and see it in the allergen tracker.
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