I’m sure you’ve come across different types of olive oil requirements in recipes, right? There’s olive oil, “extra-virgin” olive oil, “virgin olive oil” etc. So, I’m quite certain that there are some of you out there who thought that all these types of olive oils are the same, right? Well, trust me, you’re not the only one!


Hence let’s talk about the different kinds of olive oils right here in this article.

The 4 Types of Olive Oil

1. Olive Oil

Olive oil I soil that has been processed and refined to get rid of any impurities. This is done by heating the olive oil. They processing and refining process helps increase the shelf life of the olive oil.

But  this processing can eliminate the benefits of the olive oil in the process, like reduce its levels of omega-3 fatty acids, its taste (as refined oil is less bittery than extra virgin olive oil) etc.

When oil is refined, in this case the olive oil, the smoke point increases and thus can be used for cooking even at hot temperatures like frying, baking, grilling etc.

2. Light Olive Oil

Light olive oil is one that is more refined than the regular olive oil and also has a lesser aroma and taste. It tastes rather neutral.

Light olive oil is one that is often marketed as a better option to the regular olive oil and a “healthier” option as well. But, it is essential to remember that the “light” part, refers to the flavour and color of the oil and doesn’t have anything to do with the fat or calorie content of the olive oil.

This type of olive oil is best used for baking, frying and sautéing.

3. Virgin Olive Oil

Virgin olive oil is pressed oil that has been processed without the use of any heat or chemicals (during the process of its extraction). The oil is pure and refined, but not as much as extra-virgin olive oil, but it doesn’t have a similar taste, nor its aroma.

This oil contains antioxidants and polyphenols and is known to be good for health. It is often used as a finishing oil or to make vinaigrettes.

4. Extra Virgin Olive Oil

Extra virgin olive oil I’m sure is one of the most heard of types of olive oil out there and often, the most used as well. This type of oil is the least processed and refined forms of olive oil. There is absolutely no heat or chemicals used in the processing of this oil.

Extra virgin olive oil is considered to be more healthy than regular olive oil, as it contains all the natural vitamins and antioxidants, because it isn’t refined and processed extensively. This could also be one of the main reasons why extra virgin olive oil is so expensive, compared to the other types of olive oil.

This oil is best used for the purposes of dressings, as a finishing oil and to make vinaigrettes. It has a strong flavor and is dark in color compared to the regular olive oil, which is used for cooking.

5. Olive Pomace Oil –

The pomace type is the lowest quality olive oil. It is extracted from the residue that remains after the fruit is pressed. After the actual fruits are pressed, they leave residue containing oil and water. Once the water and oil are removed, the residue still contains certain amount of oil and can be extracted. Since it is extracted merely from residue, virgin oil is mixed to help to improve the quality. Due to this problem, it is the least expensive in the market and suitable only for high-heat cooking.