Extra Virgin Olive Oil
Considered to be the healthiest form of olive oil, extra virgin olive oil happens to be the most flavorful and purest form of the oil itself without a doubt.
The Difference:
Extracted using cold-press methods meaning that the olives don’t get subjected to high heat, extra virgin olive oil is as pure as it can be. Because of the extraction process, more flavor and color retention are there in the final product.
Extra virgin olive oil also has a lower acidity level than others, thus providing better and higher antioxidant levels.
The Usage
Using extra virgin to cook with decreases the flavor profile and health benefits. Because of extra virgin olive oil’s lowest smoke point, exposing it to heat denature’s the phytochemicals and antioxidants present in it. Heat also ends up breaking down any and every healthy fat present in it. Thus, it goes without saying that using extra virgin olive oil usages can and should be restricted to dressing salads and as a post-cooking additive. Cooking with it will only prove to be counterproductive.
Virgin Olive Oil
The virgin olive oil can essentially be considered the lesser pure version of the extra virgin olive oil. Virgin olive oil also has a milder taste and flavor when compared to EVOO.
The Difference:
Ok, let us consider a cold-pressed olive oil first. Now, if this olive oil isn’t as great to be labeled as “extra virgin,” the “extra” word will be removed to simply “virgin” olive oil. When compared to extra virgin olive oil or EVOO, virgin olive oil ends up having higher acidity, approx 8% and 1.5%. This in turn means that it has fewer antioxidants present in it. Another difference between EVOO and virgin olive oil is that the latter is less expensive. This is the second best pick, right next to EVOO if you decide to choose.
The Usage:
Because virgin olive oil is cold-pressed in nature, i.e. zero exposure to heat during the processing stage, it too ends up having a lower smoke point. But because virgin olive oil has a lower price and milder flavor it ends up being a better choice to use in low-heat cooking.
Light Olive Oil
Let us first do away with any other notions regarding the word “light”. It’s called “light” because of its light color not because it has lower calories.
The Difference
To make extra light olive oil, one has to take cold-pressed oil and refine it using heat. During the process, certain chemicals are also introduced. Because refining ends up removing most of the flavor and color. In this process, most of the phytochemicals that make olive oil benefits your health. The refining process also ends up making the oil last longer on the shelf.
Usage:
Even with the fewer phytochemicals and antioxidants, light olive oil does make a great addition to your pantry shelf. The neutral flavor of the oil helps with dishes that do not need strong-flavored oils. Another reason it makes for a great addition is that it can be used for light cooking routines since it has already been processed using heat.
Cold Pressed Olive Oil
This is not the same as “virgin” olive oil even if the label on them says so. They can be found on most market shelves nowadays.
The Difference:
Though they might not be of a specific type, cold-pressed olive oils can be considered a category onto themselves. This term is what differentiates them from expeller-pressed oils. When we say cold-pressed we talk about the use of machines that simply put pressure on the olives to extract oils from seeds and fruit itself. But when it comes to expeller pressed oils, however, it is a combination of extreme heat and pressure to extract oils.
Usage:
Cold-pressed olive oils are never subjected to heat. As a result, cooking with them is not ideal not possible. With a lower smoke point and a shorter shelf life, cold-pressed olive oils make for additions to light and low-heat cooking as well as adding to salads. The good thing is that has a lot of phytochemicals, antioxidants, and is healthy when compared to other types of olive oils in the market.
Pure Olive Oil
Let us not fall for the word “pure”, in this aspect. More often than not, when it comes to “pure”, by olive oil standards, it could end up being the least pure of all!
The Difference:
When companies refine olive oil, it helps them repurpose the oils that weren’t good enough to be called ‘virgin’. These cheaper oils however are lacking in flavor, and as a result, they cannot be used in everything. To remedy this issue refined oils with virgin oils are mixed together and this is where the “pure olive oil” term comes into play. The good thing is that these products do hold some health benefits for you, so all is not dire!
Usage:
Pure olive oils can be used in salads and added to dishes as a dressing too. Apart from this, you can also do most types of cooking with these oils. So it is a win-win without a doubt!
The Bottom Line:
Olive oil is versatile and with each variety comes a new aspect. So it is always a good idea to explore the different kinds and to land on the ones that most call to your taste and needs.
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