Virgin or Extra Olive Oil?

5 Jun

Many of us know or hear that olive oil is good for us. When we go into the supermarket we are confronted by all kinds  of  Olive oils and we may not know what they mean.  I used to think that the lighter the oil the better it is because it looks better. However I have since learned that the lighter looking the oil, the less valuable it is to our health. Here is a guide to help you sort through the various kinds of oils.

Extra-virgin olive oil. This is the oil  that nutritionists recommend. It comes from the first pressing of the olives, so it’s the least refined and therefore has the highest level of antioxidants. It’s also the highest quality and most-flavorful olive oil, with the lowest acid content.

Virgin olive oil. This comes from the second pressing of the olives and is between 1 and 3 percent acidic.

Light and extra-light olive oil. This is simply a designation used by companies to market a less-flavorful, more-acidic type of oil. The term “light” means lighter in color and fragrance, not less fat or calories. These oils are generally between 90 and 95 percent refined olive oil and 5 to 10 percent virgin olive oil. They have had their color, taste, and fragrance removed by cheical refining process.

(This information comes from Everyday Health and is reliable)


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