When you enter a supermarket to shop for olive oil you are greeted with overwhelming choice of different types and brand of olive oil. It is important to understand the different types of olive oil because for sure there is a big difference.
Olive oil is excellent source of polyphenol antioxidants and it also contains a good amount of the fat soluble vitamin E. Fat content in 1 Tbs of olive oil is about 14 grams, form which 1.9 grams is saturated fat, 10.3 grams is monounsaturated fat and around 1.2 grams is polyunsaturated fat. Today it is the most popular oil for salad dressings baking and sometimes frying. Olive oil contains no cholesterol because is not an animal-based.
Light olive oil or “Extra Light” is the the lowest quality of all types of olive oils. Manufacturers use different types of chemicals to remove impurities, and sometimes it is mixed with other oils. It is lighter in color and flavor than other olive oils. It is least expensive and lowest in quality. Sometimes it’s used for baking, where a strong olive taste is not desired.
“Virgin olive oil” without the word “extra,” is unrefined oil produced from the second pressing of olive tree fruits. It has a lighter flavor and color than extra virgin olive oil and these oils are best for salad dressing and stir fry, when there is a need for strong olive flavor.
Extra virgin olive oil is unrefined oil with highest quality and the best flavor. Extra virgin olive is produced from the first cold pressing of the olives. There are specific standards that manufacturers of olive oil must meet to receive the label “extra-virgin.” Extra-virgin olive oil retains true olive taste and it also contains more of the natural vitamins and minerals found in olives than any other type of olive oil.