Extra Virgin Olive Oil Vs. Extra Light Olive Oil

Olive oil has been marketed as a healthier alternative to other types of cooking oils in recent years. There are several types to choose from, including extra virgin and extra light olive oil. Does this Spark an idea?

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Processing
- Extra virgin olive oil comes from the first pressing of the olives, and is not processed with heat or chemicals. Extra light olive oil has been subjected to extensive processing.
Calories
- Extra virgin and extra light olive oil contain the same number of calories. "Extra light" refers to the flavor, not the calorie or fat content of the oil.
Flavor
- Extra light olive oil offers the health benefits of extra virgin without the flavor; no olive flavor will be present in the finished dish. Extra virgin olive oil has a strong, distinctive olive flavor.
Extra Virgin Olive Oil Uses
- Most cooks finish a dish with extra virgin olive oil rather than cooking with it. It is drizzled over salads, breads and cooked dishes.
Extra Light Olive Oil Uses
- Extra light olive oil is typically used as a substitute for vegetable oil or butter. It can be used for stir-frying; pan frying or in breads, cakes or muffins.

Delallo: Extra Virgin or Extra Light

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