If you’re one of the many people who have recently discovered the deliciousness and health benefits of olive oil, you may be wondering what all the different types are. Not only is there a variety of flavors, but there are also different grades and types of oil, depending on how the olives were processed. Below is an explanation of some of the common types of olive oil.

Extra virgin olive oil

is the highest quality oil, and is made from pure, cold-pressed olives. It has a fruity, peppery taste and a slightly bitter aftertaste. It’s also the most expensive.

Virgin olive oil

is made from pure, cold-pressed olives, but has a milder flavor than extra virgin olive oil. It’s also less expensive than extra virgin oil.

Extra light olive oil

is made from a blend of cold-pressed and processed olives. The oil is then filtered to remove any bitterness or color. This type of oil has a mild, slightly sweet flavor and is the lightest in color.

Light olive oil

is made from a blend of cold-pressed and processed olives. However, it isn’t filtered like extra light olive oil, so it has a more intense flavor and darker color.

Pure olive oil

is made from a blend of cold-pressed and processed olives. It’s often used for cooking because it has a high smoke point. It doesn’t have as strong of a flavor as other types of olive oil and has a medium color.

Olive pomace oil

is made from the leftover pulp after the olives have been pressed for their oil. The pulp is then heated and pressurized to extract the remaining oils. This type of oil has a very strong flavor and is often used in industrial applications or for frying foods because it has a high smoke point.

Below is an explanation of how Olives are processed.

Early Harvest: refers to the fact that the fruit was picked slightly under ripe. The under ripeness of the olive results in an oil that is slightly bitter, peppery, and very green. The smaller olives yield less oil and as such Early Harvest oils often sell for more.

Late Harvest: oil obtained from fully mature olives and results in a smooth oil that may be described as sweetish and fruity.

Cold Pressed: Refers to the fact that the olives were pressed without the use of heat. Olives that are pressed when heated yield more oil but the heat can destroy some of the delicate flavors that are retained when cold pressed.