Extra virgin or pure olive oil?

When it comes to choosing between extra-virgin olive oil and pure olive oil, extra-virgin olive oil is generally considered to be the healthier and higher quality option. Here’s why:

Extra-virgin olive oil is made from the first cold pressing of the olives, and it is the least processed and most natural form of olive oil. It has a fruity, slightly bitter flavor and is rich in antioxidants and healthy fats, including monounsaturated and polyunsaturated fats. Extra-virgin olive oil is also high in oleic acid, which has been linked to a lower risk of heart disease.

On the other hand, pure olive oil is a blend of cold-pressed and processed oils. It is lower in quality than extra-virgin olive oil and has a milder flavor. Pure olive oil is lower in antioxidants and healthy fats than extra-virgin olive oil, but it is still a healthier option than many other types of oils, such as vegetable or canola oil.

It is important to note that not all extra-virgin olive oils are created equal. Some brands may not meet the standards for extra-virgin olive oil and may be mixed with lower-quality oils. When buying extra-virgin olive oil, look for a reputable brand and check for certifications such as the International Olive Council’s (IOC) Quality Seal or the North American Olive Oil Association’s (NAOOA) Certified Quality Seal. Additionally, make sure to store your olive oil properly in a cool, dark place to prevent it from going rancid.