Extra virgin vs refined olive oil: what's the difference
Extra virgin is pressed from the fruit by mechanical means, while refined olive oil is cleaned of off-flavours and odours, usually starting from lampante oil. Refining barely changes the fatty acids, but it strips out phenols, aroma and pigments.
| 🏷️ Extra virgin olive oil | 🏷️ Refined olive oil | |
|---|---|---|
| How it is obtained | Mechanically, with no chemical treatment | By refining: neutralising with lye, bleaching, deodorising (~200 °C) |
| Acidity | Up to 0.8 % | Up to 0.3 % |
| Polyphenols | Present; EU health claim from 5 mg per 20 g of oil | Not detectable after neutralising |
| Retail sale in the EU | Yes | No, only blended with virgin (“Olive oil”) |
| Origin on the label | Compulsory | Not allowed on the “Olive oil” blend |
Which to choose
Extra virgin is the only option with phenols, bitterness, a green aroma and the legal right to the EU polyphenol health claim. Pure refined olive oil is not sold in EU shops: on the shelf it appears only blended with virgin under the name “Olive oil”. That blend is almost neutral, usually cheaper and suits frying and baking.
Sources
Themes
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