The Different Types of Olive Oil and Their Purpose

Answer:

Olive oil provides the same calories from fat that other oils do, though its cardiovascular health benefit is in the favorable ratio of unsaturated fats. Olive oil’s high ratio of monounsaturated fat is linked to reduced blood LDL cholesterol which is associated with a lower risk of heart disease.

The terms you mention have to do with the processing of olives into oil. There are over 50 olive varieties – thank the Greek gods that their oils are not kept separate or it would get really confusing! Here’s a rundown of what the different olives oils are and how best to use them:

• Extra virgin olive oil is low-acid virgin oil containing less than 0.8% free oleic acid with excellent flavor (slightly fruitier) and odor (bolder aroma). Lower smoke point (temperature at which it burns) makes it suitable for stir-frying and oven cooking.
• Cold-pressed entails minimal processing which retains beneficial antioxidants and sterols. Also, can’t be used for high heat due to its lower smoke point. Best for salad dressings and dips like hummus.
• Virgin olive oil has reasonably good flavor and odor with no more than 2% oleic fatty acid content. Flavor is more neutral than extra virgin. Good for sauces and marinades.
• Refined olive oil is virgin oil refined to an oleic acid content of 0.3%, flavorless and odorless. Solvents and filters are used to reduce acidity and other undesirable characteristics. Best for all-purpose cooking, including searing and deep-frying.
• “Robust” and “light” terms relate to the flavor or hue of olive oil, not the calories or processing. Their intensity is best matched a food of similar flavor strength (e.g. robust for asparagus, light for white fish).

At present, the USDA’s National Nutrient Database doesn’t differentiate between the various types of olive oil and provides nutritional information for a singular standard reference “olive oil.”

References:

1. Olive Oil and Olive-Pomace Oil Grades and Standards. USDA. https://www.ams.usda.gov/grades-standards/olive-oil-and-olive-pomace-oil-grades-and-standards Accessed 3/25/2019
2. Heart-Healthy Oils: They’re Not All Created Equal. Judith Thalheimer. Today’s Dietitian, 2015 Feb. 17(2): 24.
3. Olive Oil California Style! This Golden-Green Liquid is Fragrant, Flavorful, and Bursting with Heart Health Benefits. Sharon Palmer. Today’s Dietitian, 2011 Oct. 13(10): 30.

– Debbie J., MS, RD