Olive Oil: What's in a Name?
Extra-Virgin. Pure. Light. What do the labels on olive oil actually mean?
  • Extra-Virgin or Virgin means the oil is from the first press of the olive. The label should say "cold press." The most expensive and flavorful of the olive oils, its color--from pale gold to deep green--is an indicator of intensity (lighter=milder). It's not recommend for certain types of cooking because high heat zaps the flavor. Ideal uses: dressings, dips and drizzles
  • Pure means the oil is a blend of virgin and processed olive oils. It's less expensive than virgin or extra-virgin and lighter in color and taste. This olive oil holds up better at high temperatures. Ideal uses: frying, sautéing

  • Light olive oil has almost no color or flavor. It's made entirely from processed olive oils and is useful in dishes when you don't want the flavor but still want the health benefits of olive oil. The term "light" has nothing to do with calories in this case. While light olive oil is low in saturated fat and cholesterol like other olive oils, it has the same amount of calories--approximately 120 calories per teaspoon. Ideal uses: baking, frying, general cooking