‘Light’ Olive oil, Olive oil and Extra Virgin Olive oil

Confused ? What’s the difference between olive oil, ‘light’ olive oil and extra virgin olive oil ?

Nutritionally there’s no difference. They all contain the same number of calories and fat, albeit a healthier monounsaturated fat. The choice is largely down to the taste you want. Avoid using any olive oils for deep-fat-frying. They don’t tolerate such high temperatures as more suitable oils, such as rapeseed and groundnut which are also cheaper.

‘Light’ Olive Oil

The name implies it may contain less calories, but it is light in taste and colour only. Good for day-to-day cooking and for lightening dressings and marinades either on its own or combined with other olive oils.

Olive Oil

A blend of refined oils. It’s a little stronger than ‘light’ olive oil, but milder than extra virgin. So also good for shallow frying, roasting, baking as well as for dressings.

Extra Virgin Olive Oil

This has undergone the least processing and is the purest oil you can buy. Use it raw rather than cooking with it when you want a rich, stronger flavor. It’s ideal for salad dressings, mayonnaise and drizzling over vegetables and pasta.