For centuries health experts have advocated the consumption of olive oil in preference to other edible oils. Extra Virgin Olive Oil has more antioxidants and may reduce the production of bad cholesterols, alleviate digestive problems and also help reduce the risk of chronic diseases, including cancer.
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Pure Olive Oil and Light Olive Oil are not as the names indicate. The former is considered lower quality produced using refining processes, while the latter is merely lighter in colour and flavour and is not low in fat content as some people might think. When you next visit the supermarket for a good olive oil read the labels, which should be clearly marked and graded by the International Olive Oil Council (IOOC). A good quality olive oil starts with Extra Virgin Olive Oil (EVOO), which is a superior grade of olive oil that is produced from the first pressing of olives by physical means, or centrifugation, and it cannot contain any refined oils. Also, it has less than 0.8% acidity (FFA).