Extra Virgin vs Regular Olive Oil
Not all olive oil is created equal. The difference between "extra virgin" and other grades matters for both taste and health benefits.
The Grades Explained
Extra Virgin Olive Oil (EVOO)
The highest grade. Made by mechanically extracting oil from olives without heat or chemicals. Must have no taste defects and acidity below 0.8%. Retains the most polyphenols and flavour.
Virgin Olive Oil
Also mechanically extracted, but allows minor taste defects and higher acidity (up to 2%). Less common in retail.
"Olive Oil" or "Pure Olive Oil"
A blend of refined olive oil (chemically treated to remove defects) and a small amount of virgin oil for flavour. Lower in polyphenols with a neutral taste.
"Light" Olive Oil
Misleading name—it's not lower in calories. It's refined oil with an even lighter colour and taste. Minimal health benefits compared to EVOO.
Why It Matters
| Factor | Extra Virgin | Regular/Light |
|---|---|---|
| Polyphenols | High | Low to none |
| Flavour | Fruity, peppery, complex | Neutral, bland |
| Processing | Mechanical only | Chemical refining |
| Health Benefits | Well-documented | Minimal |
True Extra Virgin
Our oil meets the true definition of extra virgin—cold-extracted, no defects, full of polyphenols.
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