Types of Olive Oil
Here's what you need to know about different types.
Olive Oil Grades
Extra Virgin Olive Oil (EVOO)
Characteristics
- • Highest quality grade
- • Cold-pressed only
- • No chemical processing
- • Maximum 0.8% acidity
- • Fruity, peppery taste
Best Uses
- • Raw applications
- • Dipping bread
- • Salad dressings
- • Low-heat cooking
- • Finishing dishes
Virgin Olive Oil
Characteristics
- • Good quality grade
- • Slightly more acidic
- • Some minor defects allowed
- • Maximum 2% acidity
- • Milder taste
Best Uses
- • Everyday cooking
- • Sautéing
- • Roasting
- • Marinades
Refined Olive Oil
Characteristics
- • Chemically processed
- • Neutral taste
- • Higher smoke point
- • Fewer nutrients
Best Uses
- • High-heat cooking
- • Frying
- • Baking
- • When neutral taste is desired
Light Olive Oil
Characteristics
- • Highly refined
- • Very mild flavor
- • Light in color only
- • Same calories as other oils
Best Uses
- • High-heat cooking
- • Deep frying
- • Baking
- • When olive taste isn't desired
Smoke Points
Understanding Smoke Points
The smoke point is the temperature at which oil begins to break down and smoke, producing harmful compounds. Different types of olive oil have different smoke points:
Extra Virgin Olive Oil
- • Smoke point: 325-375°F (165-190°C)
- • Best for: Low to medium-heat cooking
- • Ideal for: Sautéing, baking
Refined/Light Olive Oil
- • Smoke point: 390-470°F (199-243°C)
- • Best for: High-heat cooking
- • Ideal for: Frying, searing
Special Varieties
Unfiltered Olive Oil
Contains small particles of olive fruit, potentially offering additional nutrients but with shorter shelf life.
- • More intense flavor
- • Higher in polyphenols
- • Cloudy appearance
- • Shorter shelf life
Flavored Olive Oil
Infused with herbs, spices, or citrus for additional flavor profiles.
- • Various flavor options
- • Best for finishing dishes
- • Often made with EVOO base
- • Check for natural infusions
Important Note
Terms like “pure”, “light”, “refined”, and “pomace” indicate it's not extra virgin.