There are so many olive oils available that sometimes it can
be difficult to figure out which is the right one to use. Olive oils do not
differ in the types or amount of fats they contain — all are pressed from
tree-ripened olives. The differences lie mainly in the taste, aroma, and
concentration of nutrients.
Extra Virgin Olive Oil —This comes from the first
pressing of the olives, so it's the least refined and therefore has the highest
level of antioxidants. It's also the highest quality, most flavorful olive oil,
with the lowest acid content. It has a
lower smoke point of olive oils, with about a 375°F smoke point.
Virgin Olive Oil — This comes from the second
pressing of the olives. It has a smoke
point of about 420°F and better for cooking than extra virgin.
Light and Extra-light Olive Oil – this is simply a
designation used by companies to market a less flavorful, more acidic type of
oil. The term ‘light’ means lighter in
color and fragrance; not less fat or calories.
These oils are generally between 90% and 95% refined olive oil and 5% to
10% virgin olive oil. These have a much
higher smoke point than other olive oils (up to 468°F for extra light) and thus
are better for cooking.
Now that you are an expert on olive oils, have fun finding ones you enjoy.
