Most of us know that there are many benefits to consuming olive oil. When we go to buy another bottle, do we really know what we’re buying? Quality, price, taste, uses – it’s all relevant, if you educate yourself on the basics. Many olive oils are super good for your health – calming inflammation, reducing cancer risk, aiding your digestive system, softening hair, and more.
Pure Olive Oil
This oil is far from pure. It is actually a blend of virgin and extra virgin oils to a refined oil. When oil is extracted and it’s not of high quality, a higher quality oil is added to boost flavor and Vitamin E.
Refined Olive Oil
Refined olive oil is extracted from very ripe black olives with a very low amount of cancer-fighting virgin oil. The flavor is poor, and therefore is only best for high heat cooking. The printed nutritional information is pretty much identical to other olive oils; that is why it’s so important to know the difference.
Virgin Olive Oil
Virgin olive oil is by definition, unrefined. Its acidity is slightly higher than the extra virgin olive oil and it holds a milder taste. Virgin olive oil is good for low heat cooking.
Extra-Virgin Olive Oil
Extra virgin is known around the world to be the best quality of all of the olive oils. Cold pressing is what keeps the quality unchanged, as higher temperatures would. It holds the most flavor and it can be used for eating and to achieve health benefits when you consume it straight or in your foods. Extra-virgin olive oil is good for low heat cooking.
Olive Pomace Oil
This is the lowest of the low. This oil is extracted from residue (yes residue) that remains after the olive press. When the fruits are completely pressed, the remainders leave an oil and water substance. The oils can be extracted to a certain degree and added to virgin oil for a quality boost. It is cheap and only good for high heat cooking.