You're strolling around Whole Foods, grocery cart in tow. As you approach the oil section, nervous sweats hit as different labels like extra virgin and regular olive oil start to overwhelm you. We've all been there, and seriously, I don't blame you. Show The different types of olive oil - extra virgin and pure - may be confusing, especially for those newly-independent adults who just began their grocery-shopping careers. Is one healthier than the other? Why is extra virgin olive oil more expensive? Put those burning questions to rest, as this article will make you an olive oil expert in no time. Extra Virgin Olive Oil (EVOO)Olive oils are labeled based on their extraction processes and acidity. EVOO is the highest-quality type, as its made through a process called cold pressing, where oil is extracted from olives using pressure and not heated over a specific temperature.So what does that mean for you? Basically, cold pressing is the best way to keep olives' healthy antioxidants and monounsaturated fats in the oil. It also keeps the most olive flavor and has a lower acidity. Bonus: EVOO also has a low smoke point – meaning it doesn’t take a high temperature for it to start smoking. Pure Olive OilPure Olive Oil is labeled simply "Olive Oil" and is a mix of virgin and refined olive oil. If the quality isn't high enough to be graded virgin or extra virgin, the oil is chemically treated to remove bad odors. Once it's chemically treated, or refined, to remove the stink, the oil is blended with some virgin olive oil. For all you shoppers out there wondering why EVOO is more expensive, it's because pure olive oil has been refined. It's lower in quality, meaning a cheaper price. Another big difference between extra virgin and pure olive oil is their extraction processes. Pure olive oil uses heat, so it contains fewer antioxidants. Which is The Healthiest?Although pure olive oil has fewer antioxidants than EVOO, they each have around the same amount of fat and calories. EVOO is also said to have higher Vitamin E, Vitamin A, Chlorophyll and Magnesium levels, according to TargetWoman. On paper, EVOO looks to be the better (yet slightly more expensive) choice for all your oil needs. However, a Medical Daily article noted that heat is found to destroy a lot of the nutritional value EVOO holds over other types. My recommendation - as a young adult starting to shop for herself - is to splurge on EVOO for cold dishes and salad dressings that won't burn away the nutrients. When it comes to cooking with heat, you might as well use refined kinds, like pure olive oil, to save you money. It's more than just the price.Published on May 30, 2018 Olive oil comparison. Photo: Tetra Images At least 6,000 years before Crisco came on the scene, olive oil was the hottest commodity in a cook's (and baker's) cupboard. The unique characteristics of this natural oil allow for a variety of delicious applications, which is why it has not only been used to marinate, sauté, and preserve some of the most delicious foods in the world, but it is also a key component in various cakes and other baked goods (pairing especially well with a rich dark chocolate). But walk down the baking aisle, find the olive oils, and you'll be confronted with bottles ranging from $7 to $30 and covering the color spectrum from pale yellow to deep green. Watch: How to Make Grilled Potato Salad What's the Difference?Olive oil and extra-virgin olive oil taste different and do not react the same way to the heat of cooking. All olive oil comes from the fruit of the olive plant, but what accounts for the difference is how the oil is extracted and processed. Olive OilAny oil with this title (sometimes called "Pure Olive Oil" or "Light Olive Oil") is most likely lighter in color (pale yellow) and costs less than its extra-virgin counterpart. This oil is typically a blend of cold-pressed olive oil and olive oil that has been refined to remove any natural impurities in the oil. In order to do this, the oil has been treated either chemically or with heat. The resulting oil is lighter in color, almost neutral in flavor, and able to withstand a higher temperature than extra-virgin olive oil. Extra-Virgin Olive OilAny olive oil that is certified as "extra-virgin" has not been exposed to a chemical or heat treatment, meaning the oil has been cold-pressed from the fruit. This leaves a higher-quality oil that is more flavorful and darker in color. There is a wide range in taste from one extra-virgin olive oil to another, from herbal and fruity to bitter and peppery, depending on the olives harvested. Because this oil highlights the flavor of the olives, the farmers and oil makers take extra care in picking the best olives for the extra-virgin oil. Also, since this oil has not been "refined," it has a lower smoke point (it burns at a lower temperature), requiring extra caution when cooking so you don't burn the oil and give your food an unpleasant taste. Which Should I Buy?Typically, olive oil is a safer bet when cooking because of the higher smoke point and neutral flavor, and extra-virgin olive oil is ideal for a flavorful dressing, a dip for bread, or a last minute pour over a cooked piece of meat. However, this is entirely a matter of preference. If you enjoy the taste of extra-virgin olive oil, use it for both cooking and finishing! Is it better to cook with virgin or extra virgin olive oil?The phenols and antioxidants on EVOO have also been shown to make your food more nutritious. In conclusion, research now confirms with the world's best chefs have known all along: extra virgin olive oil is the best cooking oil.
Which olive oil is the healthiest?Extra virgin olive oil is the least processed variety and is often considered to be the healthiest type of olive oil. It's extracted using natural methods and standardized for purity and certain sensory qualities, such as taste and smell ( 3 ).
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Is extra virgin olive oil better than regular olive oil
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