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Which is better between extra virgin olive oil and olive oil?

According to Medicalnewstoday, olive oil and extra virgin olive oil are both made from olives, but the method of extracting the oil is different. As a result, they have different colors, tastes, and health properties.

a woman in shop debating whether extra virgin olive oil is better than olive oil

The health properties of extra virgin olive oil and olive oil are different.

Photo credit: Medicalnewstoday

The uses of different oils vary. Olive oil has a great flavor that makes it suitable for adding uncooked to salad or bread, and it is relatively heat-stable for cooking. However, there has been some controversy over whether olive oil is actually healthful, and there is no consensus about which type is best.

Olive oil vs. extra virgin olive oil

Most of the modifiers that go before olive oil, such as “virgin” or “extra virgin,” refer to the process that manufacturers use to produce the oil. Extra virgin olive oils have undergone the least processing.

When the manufacturer processes the oil, they clean it with chemicals and then heat it. These processes prolong the shelf life, which is great for the food industry, but they may strip away a lot of the oil’s flavor and some of its benefits.

According to research, extra virgin olive oil has more polyphenols than regular olive oil. Polyphenols are a type of antioxidant, and they have many health benefits. Refining olive oil strips it of its vitamins, polyphenols, and other natural ingredients.

Many people find that extra virgin olive oil has a more pleasant taste than olive oils that have undergone more processing. Fresh, unprocessed extra virgin olive oil should taste:

1. a bit fruity

2. a little bitter, similar to biting into an olive

3. slightly peppery.

If the oil tastes metallic, flavorless, or musty, this may be due to overprocessing, or the oil might have gone bad.

Many people opt for cold pressed, unfiltered, or stone pressed products when choosing which extra virgin olive oil to purchase. With these options, the oil has not undergone heating or filtering, which usually adds chemicals to the oil.

Pros of extra virgin olive oil

People may prefer to use extra virgin olive oil in place of regular olive oil because:

1. it has undergone less processing

2. they find it to have a more pleasant taste

3. it contains fewer chemicals

4. it is higher in antioxidants, vitamins, and other natural ingredients.

What about “pure” and “light” olive oil?

Pure olive oil is a blend of extra virgin olive oil and processed oils. People can check the label to find out exactly what is in the oil before buying it. Some light virgin oils are a blend, too.

The term “light” refers to the flavor of the oil, rather than the calorie content. Light oils are often processed and refined, which strips down the color as well as the flavor.

Processing makes the oil last longer, and it also makes it possible to heat the oil to a higher temperature, which is good for cooking. However, it adds chemicals and takes out nutrients.


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