Olive Oil is high in monounsaturated fatty acids, which help lower LDL (bad) cholesterol and raise HDL (good) cholesterol. It contains antioxidants such as flavonoids and polyphenols which have anti-aging and other disease-fighting properties. Polyphenols also aid in lowering blood pressure. So, how can you tell them apart?
Extra-Virgin Olive Oil – Produced from the first cold pressing of olives that have been picked the same day. Best used for salads and as a condiment. This is the most expensive and has the most pronounced flavor and fruitiness with a dark green coloring.
Pure (Regular) Olive Oil – Made with subsequent pressings of the olives with some additional filtering and refining. It can be blended with extra-virgin olive oil to boost flavor lost in processing. It’s less expensive and a good choice for cooking with a golden yellow coloring with green hues.
Light Olive Oil – This doesn’t mean it’s light in calories but light in color, fragrance and flavor. It has been finely filtered and is suited for high-temperature frying due to its higher smoke point. The coloring is pale yellow.
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