Olive oil is oil that is pressed from olives, the fruits of the olive tree. The many variables that go into the production of olive oil yield dramatic differences in color, aroma, and flavor. And several names are used to differentiate all of these versions, here are a few of them:

Extra virgin olive oil is the highest quality of olive oil.Extra virgin olive oil is fairly nutritious. It contains modest amounts of Vitamins E and K and plenty of beneficial fatty acids. Extra virgin olive oil’s acidity level is less than 1 % and is rich in antioxidants. That’s what distinguish it from all the other oils and makes it the queen of oils. High heat cooking inhibits it of nutritional value, flavor and aroma. Extra virgin olive oil is best used in salads.

Virgin olive oil is slightly inferior to extra virgin olive oil. The main difference between the two oils is; virgin olive oil has an acidity level around 2.0%. Virgin olive is good for cooking purpose, mainly for sauté and baking and it can be used in salads as well.  Virgin olive oil is good for body and hair massage too.

Refined oil is treated to remove flaws from the oil, making it more usable. Refined olive oil is obtained by refining virgin olive oil. Refining virgin olive oil eliminates the acidity level. Refined olive oil is made for bulk consumption and is cheaper when compared to the rest of the olive oils. Refined olive oil is considered much inferior to the other varieties of olive oil and it does not have the characteristic flavor, taste or aroma of pure olive oil. Refined olive oil suitable for cooking purposes, but not for salads.

Pure olive oil is simple olive oil. It is a blend of refined olive oil and extra virgin olive oil. Pure olive oil has the acidity level around 2.0%, but it is very low in nutritional value in comparison to extra virgin olive oil. Pure olive oil is good for heavy duty cooking but it’s not suitable for salads, as it lacks in taste and aroma.

This is the main cooking grade oil variety. It is a light oil with neutral taste and flavour and is the most suitable oil for Indian cuisine as it does not change the flavour or taste of any preparation.This oil extracted from olive pomace carries none of the nutrition’s, taste and aroma of extra virgin olive oil. This olive pomace oil is then blended with virgin olive oil to impart some of the benefits of olive oil. Olive pomace oil is good for high heat cooking.

Extra Light Olive Oil is extra light in olive flavor, not in calories - all olive oil has the same calorie count and like Pure Olive Oil, it offers those healthy monounsaturated fats. Light olive oil is actually a very low grade of olive oil. It has the same amount of calories in it, but is low in nutrition’s, taste and aroma of olive oil.  Light or Lite olive oil is suitable for cooking or baking, where the fruity olive flavor would be objectionable.

..Divya