What is the difference between "extra-virgin" olive oil and light olive oil?

Let me answer the last part of your question first regarding "light olive oil." This is a fairly new term in the market place when talking about olive oil and really confuses the consumer in my opinion.

Oil is oil. So saying that, light in this respect does not mean any less calories or fat grams but rather a process where the oil has been filtered extensively through finer and finer sieves until the color and flavor is "light". But I ask, 'Why?"

We use olive oil for just that reason, color and flavor. If we need a neutral oil, then soybean or canola does a great job for those applications and usually for a lot less money.

Just for kicks sometime, if you are a fan of olive oil, try our avocado oil from New Zealand. All the same health benefits (even more in some aspects) and beautiful green color with a mellow less acidic flavor. I love it! Thanks for writing!

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