Simple explanation of Olive Oil types

That delicious recipe your favorite chef shared that you're ready to prepare to impress your friends and family calls for, “Olive Oil”.  Simple right?  That is until you get to your local market and get kicked in the face with the endless choices of olive oil. Can't all the olive oil people just agree on 1 type of olive oil? Does somebody think that it's funny to make this many choices? Forget it, I'll just drink wine and tell my friends to bring dinner!  Don't let this be you and by all means enjoy some wine, but let me see if I can simplify this issue for you.

Olive oil both simplified and explained:

Extra Virgin Olive Oil: Extra-virgin olive oil is an unrefined oil and the highest-quality olive oil you can buy. A great way to think of this oil is if you were to pick an olive off the tree yourself and squeeze the olive in your hand. The pure oil that would come out of the olive is the extra virgin olive oil. In this pure form extra virgin olive oil retains truer olive taste, and has a lower level of oleic acid than other olive oil types. It also contains more of the natural vitamins and minerals found in olives. 

Side note: (I only cook with extra virgin olive oil)

Virgin Olive Oil: (This definition is debated among olive orchards, so I will provide the International Olive Council definition) Next in quality is virgin olive oil. It's made using a similar process as extra-virgin olive oil and is also an unrefined oil, meaning chemicals or heat are not used to extract oil from the fruit. Virgin olive oil also maintains the purity and taste of the olive, though production standards are not as rigid. Virgin olive oil can have a slightly higher level of oleic acid. It also has a slightly less intense flavor than extra-virgin olive oil.

Side note: (Make extra virgin olive oil at your orchard or go sell books door to door)

All other oils from here on out are refined by some process of the manufacturer.

Pure/Regular Olive Oil or just Olive Oil: This oil is typically a blend of extra virgin or virgin olive oil and refined olive oil (heat and/or chemicals are used in the process of extracting oil and removing flaws from the fruit). This olive oil is a lower-quality oil than extra-virgin olive oil, with a lighter color, and a more neutral flavor.

Side note: (I find the extra virgin olive oil used in this blend is often from old batches of extra virgin olive oil that has lost most of its flavor)

Light or Lite Olive Oil: "Light" or “Lite” doesn't refer to this olive oil being lower in calories. Rather, it is a marketing term used to describe the oil's lighter flavor. Often times this oil is the most heavily refined and/or blended with other oil types like sunflower or canola oil.

Side note: (Instead of buying this oil just punch yourself in the face)

Extra virgin olive oil can come in many colors and I would urge you to not get too hung up on the color alone.  My Texas Angel Oil extra virgin olive oil is a nice vibrant green when it's fresh pressed and over a period of months, it turns to a lighter green with golden hues coming through.  I've experienced and produced some fresh extra virgin olive oils that are golden in color, but I lean towards the fresh greenish color that dominates real extra virgin olive oil.  Check with your local or regional family owned olive orchard for the best option for you in selecting your olive oil.

Hope that helps to keep you in the saddle as we say here in Texas!