Extra Virgin Olive Oil vs Olive Oil: A Complete Comparison


During my health coaching sessions, many clients inquire about the different types of olive oil. One of the popular questions asked is, which is better, extra virgin olive oil or olive oil?

Extra virgin olive oil is better than olive oil due to its higher percentage of antioxidants and health benefits resulting from no heat or chemicals in its processing. Extra virgin olive oil has a stronger olive taste than the more neutral olive oil. For these reasons more people prefer extra virgin olive oil in their dishes and recipes.

This article will include a side-by-side nutrient comparison and examine all the differences between the two oils including, tastes, which oil is better for different cooking methods and price. In addition, I’ll take a close look at how each olive oil is made and how that affects its health benefits.

Extra Virgin Olive Oil vs Olive Oil: The Differences

Extra virgin olive oil is made by cold-pressing olives and extracting the oil. There is no heat or chemicals used during the process and the finished extra virgin olive oil has no other ingredients. Olive oil is made by extracting the oil from olives using heat and/or chemicals. The finished olive oil is a blend of refined olive oil and extra virgin olive oil. 

Extra Virgin Olive Oil

  • Made from cold-pressed olives.
  • Extra virgin olive oil is not made with any heat or chemical processing.
  • Has a strong, olive like flavor.
  • Cost more money than olive oil.
  • Has a slightly lower smoke point than olive oil.
  • Retain more antioxidants and benefits than olive oil.
  • Typically darker in color.

Extra virgin olive oil (EVOO) is made by the following method:

  • Olives are crushed into a pulp using only force without the use of heat or chemicals.
  • Once the pulp creates a paste, it’s kneaded to release the liquid from the pulp.
  • The liquid consists of oil, water and residue.
  • The liquid is place into a centrifuge which separates the oil from the water and residue.
  • The oil is filtered and bottled as extra virgin olive oil.

All olive oils are held to certain USDA grade standards 1. Extra virgin olive oil is certified as having the highest grade standards for excellent flavor, odor and free fatty acid content. The extra virgin oil must not exceed 0.8 grams of oleic acid per 100 grams.

Olive Oil

  • Made from olives using heat and chemicals.
  • Has a mild, neutral flavor.
  • Cost less money than extra virgin olive oil.
  • Has a higher smoke point than extra virgin olive oil.
  • The additional processing results in fewer antioxidants and benefits.
  • Typically lighter in color than extra virgin olive oil.

Olive oil is made by the following method:

  • Olive oil is made by using the leftover paste from making extra virgin olive oil.
  • The leftover paste is heated and kneaded with chemicals to release more oil, water and residue from the paste.
  • The oil is separated from the water and residue.
  • The oil is filtered and bottled as olive oil.

As far as USDA grade standards, olive oil is certified as having acceptable flavor, odor and free fatty acid content. Olive oil must not exceed 1.0 grams of oleic acid per 100 grams.

Extra Virgin Olive Oil vs Olive Oil: Nutrient Comparison

The following table compares the nutrients contained in one tablespoon of extra virgin olive oil and olive oil:

  Olive Oil (1 Tbsp/13.5 grams) Extra Virgin Olive Oil (1 Tbsp/13.5 grams)
Calories 119 108
Protein 0 g 0 g
Carbohydrates 0 g 0 g
Fiber 0 g 0 g
Fat 13.5 g 12.6 g
Sugar 0 g 0 g
Sodium 0.27 mg unk
Vitamin K 8.13 mcg 8.13 mg
Vitamin E 1.94 mg 1.94 mg
Potassium 0.135 mg 0.135 mg
Iron 0.076 mg 0.076 mg
Calcium 0.135 mg 0.136 mg
Omega-3 103 mg 103 g
Omega-6 1,318 mg 1,318 g

Nutrient Resources 2 3 4 5 6

The nutrients slightly differ from one manufacturer to the other. This can be due to the olive variety used, time of year they were pressed and other factors.

Since most of the nutrients appear to be similar, a question asked is which is healthier, extra virgin olive oil or olive oil?

Extra virgin olive oil is healthier than olive oil due to its higher percentage of antioxidants. Scientific research has shown extra virgin olive oil contains more polyphenols than regular olive oil. The heating and chemical process of olive oil reduces some of its antioxidants.

Extra virgin olive oil does not go through the heat and chemical process, therefore it retains more of its antioxidants 7.

Extra Virgin Olive Oil vs Olive Oil: Taste 

Sometimes the taste and texture is all that matters to some people. After all, if someone doesn’t like how a food tastes, they will probably leave it on the shelf.

Therefore, let’s examine how the taste of extra virgin olive oil and olive oil compare.

Extra virgin olive oil has a stronger flavor than the milder olive oil. Extra virgin tastes more like an olive and is peppery with a hint of fruity. Olive oil has a hint of the same flavors but much less and more neutral.

I wanted to get the opinion of real people like you by conducting some original research. Therefore, I reached out to some members of food groups, my clients and readers. I asked, what tastes better, extra virgin olive oil or olive oil?

  • 78% said they preferred the taste of extra virgin olive oil.
  • 18% said they preferred the taste of olive oil.
  • 4% said they had no preference.

In the battle of taste, extra virgin olive oil tastes better than olive oil and was the winner in the poll.

Substituting Extra Virgin Olive Oil and Olive Oil

Sometimes people will want to substitute one oil for the other in a recipe. Reasons for doing this may include smoke point, availability, taste, price or just for variety.

This makes people wonder if they can substitute extra virgin olive oil and olive oil for each other.

Extra virgin olive oil and olive oil can substitute for each other in recipes not involving cooking, although the flavor will be less strong when using olive oil. Olive oil can substitute for extra virgin when cooking due to its higher smoke point. Extra virgin can substitute for olive oil when cooking in temperatures less than 375°F.

Olive oil has a higher smoke point than extra virgin olive oil. At higher temperatures the flavor of extra virgin olive oil begins deteriorating, and an acrid burned taste develops 8.

Olive oil substitutes for high temperature cooking include the following:

  • Refined avocado oil
  • Safflower oil (refined and neutralized)
  • Extra virgin avocado oil
  • Pecan oil

Extra virgin olive oil substitutes include the following:

  • Extra virgin avocado oil
  • Pecan oil
  • Virgin olive oil
  • Refined avocado oil
  • Soybean oil
  • Sesame oil
  • Peanut oil

The following are the oils with the highest smoke point to the lowest including olive oil:

Type of Oil & Fats Smoke Point
(Fahrenheit)
Avocado Oil – Refined 520°F
Safflower Oil – Refined 510°F
Sunflower Oil – Neutralized 489°F
Extra-Virgin Avocado Oil 480°F
Pecan Oil 470°F
Olive Oil – Refined 470°F
Corn Oil 460°F
Palm Oil – Fractionated 455°F
Soybean Oil 453°F
Peanut Oil – Refined 450°F
Rice Bran Oil – Refined 450°F
Sesame Oil – Semi refined 450°F
Sunflower Oil – Refined 450°F
Vegetable Oil – Refined 428°F
Olive Oil – Virgin 410°F
Coconut Oil – Refined 400°F
Canola Oil – Refined 400°F
Olive Oil – Extra virgin 375°F
Chicken Fat 375°F
Lard 374°F
Vegetable Shortening 360°F
Corn Oil – Unrefined 352°F
Coconut Oil – Unrefined 350°F
Butter 302°F
Flaxseed Oil – Unrefined 225°F

Smoke point source 9

How to Incorporate Extra Virgin Olive Oil and Olive Oil Into Your Diet

Extra Virgin Olive Oil

Extra virgin tastes better and most people like to use it as often as possible, especially in dishes uncooked. Using extra virgin results in better flavor and nutritional quality.

  • Use extra virgin olive oil when cooking in temperatures below 375 degrees Fahrenheit.
  • Salads
  • Dressings
  • Marinades
  • Finishing oil
  • For dipping bread and similar items.
  • Baking

Olive Oil

  • Use olive oil for any cooking in temperatures above 375 degrees up to 470 degrees.
  • Frying
  • Stir-frying
  • Grilling
  • Baking

extra virgin olive oil and olive oil comparison

The Prices of Extra Virgin Olive Oil and Olive Oil

The supermarket shopping was expensive to begin with, but lately the price at checkout keeps increasing. I’m sure the prices of food matters to most people, so let’s examine the prices of extra virgin olive oil and olive oil.

Extra virgin olive oil costs 28% more than olive oil per ounce. Extra virgin olive oil average cost per ounce is $0.23 and the average price for olive oil per ounce is $0.18.

To conduct my own research, I checked two different supermarkets located in my area. Both supermarkets are on different levels of pricing. Walmart is the most economical and Shoprite being more expensive.

Here are my findings:

Walmart:

  • Extra virgin olive oil (Store brand) – 17 ounce $3.94 ($0.23 per ounce) 
  • Olive oil (Store brand) – 17 ounce $2.52 ($0.15 per ounce)

Shoprite:

  • Extra virgin olive oil (Store brand) – 51 oz $11.99 ($0.24 per ounce)
  • Olive oil (Store brand) – 51 oz $10.99 ($0.22 per ounce)
checking the prices of extra virgin olive oil and olive oil.
Shopping and checking the prices of extra virgin olive oil and olive oil.

How to Store Extra Virgin Olive Oil and Olive Oil

Extra virgin olive oil and olive oil can be stored the same.

Store olive oil or extra virgin in a cool, dark location away from light. It’s best to store olive oil in a tinted glass container. Olive oil should be kept at a temperature between 55-60, although it can be refrigerated or frozen if needed.

Olive oil or extra virgin olive oil should be stored in the refrigerator if the room temperature rises above 70℉. Leaving olive oil in warmer temperatures affects shelf life and lessens the quality of the oil.

Due to so many heat-creating appliances, kitchens tend to be a bit warmer than most other rooms of the house. To add to this, extra virgin olive oil goes rancid at a faster rate when exposed to heat 10. Therefore, be sure to monitor your olive oil and the temperature of the room.

Extra Virgin Olive Oil vs Olive Oil: Which to Choose Based on Your Goals

Many people have particular goals which food plays a huge role in. Which olive oil you choose may depend on your particular goal.

Therefore, in this section I examine the most common goals and determine if extra virgin olive oil or olive oil is the better choice for each one.

Weight Loss

If you’re looking to shed some extra pounds from the mid-section, the number of calories will matter to you. 

Therefore, let’s examine which is better for weight loss, olive oil or extra virgin olive oil.

  • Extra virgin and regular olive oil are similar for weight loss because they contain a similar number of calories per tablespoon. 

Low Carb or Keto Diets

The goal of any low-carb diet is to take in few carbohydrates and more protein and fat. The numbers can be so limited every carbohydrate can make a difference by the end of the day.

Therefore, let’s examine which one has fewer carbohydrates or more fat, olive oil or extra virgin olive oil.

  • Extra virgin olive oil and olive oil are both beneficial for low-carb diets due to their similar amount of fat and carbohydrates. Both oils don’t contain any carbohydrates and are a healthy source of fats.

Bodybuilding

If you’re trying to gain lean muscle mass, the amount of protein and carbohydrates make a difference. 

Extra virgin olive oil and olive oil are similar for bodybuilding because neither oil contains protein or carbohydrates. Both oils contain healthy fats and are a good addition to any bodybuilding diet.

Gluten Free

For people who wish to follow a gluten free diet or have Celiac disease, the goal is clear cut, avoid gluten. Therefore, let’s answer which one is gluten free, extra virgin olive oil or olive oil?

  • Extra virgin olive oil and olive oil are both gluten free and good for gluten free diets.

Find out how olive oil compared to avocado oil in my article, Avocado Oil vs Olive Oil: Which is Better? A Comparison.

Extra virgin olive oil on bread.
Extra virgin olive oil on bread.

The Health Benefits of Extra Virgin Olive Oil and Olive Oil

Extra virgin olive oil provides more benefits than olive oil due to its higher percentage of antioxidants. Even though, both olive oils contain a wealth of healthy fats and antioxidants. The fats and antioxidants provide many health benefits which I’ll examine in this section.

Heart Disease

Heart disease and stroke are among the most common causes of death throughout the world. Studies have shown heart disease is lower in the Mediterranean countries where olive oil is a big part of their diets.

There are many ways olive oil is beneficial for the heart including the following:

Lowering Blood Pressure

Studies have shown an association between lower blood pressure and an increase in olive oil consumption. The Mediterranean diet, which includes virgin olive oil, has been linked to lower blood pressure and cardiovascular disease 11.

Blood Vessel Health

Olive oil has been shown to help improve the lining of blood vessels. A study published in 2015 showed blood vessels opened up and increased blood flow in people who included olive oil in their diet 12.

Reducing Inflammation

Olive oil is associated with decreases in inflammation which is a main component of heart disease. An antioxidant in olive oil, oleocanthal, is an anti-inflammatory that also reduces pain 13.

Reducing Blood Clotting

Unwanted blood clotting could contribute to heart attacks and strokes. A study in 2017 found weekly consumption of extra virgin olive oil was beneficial to help prevent unwanted blood clotting 14.

LDL (Bad) Cholesterol

Studies have shown the polyphenols in olive oil to decrease oxidative stress biomarkers and improve LDL cholesterol 15

Find out if olive oil or sesame oil provided the most benefits in my article, Sesame Oil vs Olive Oil: Which is Better? Let’s Compare.

Cancer

The cancer rates in Mediterranean countries is lower than other places. As noted earlier, extra virgin olive consumption is a huge part of the diet.

Antioxidants are believed to contribute to the killing of cancer cells. In a 2015 study, oleocanthal, a phenolic compound present in extra virgin olive oil, helped kill cancer cells in less than one hour 16.

Another study published in 2015 evaluated the consumption of the Mediterranean diet and the incidence of breast cancer. For a six-year period, 4,282 women aged 60 to 80 years followed three different diets:

  1. Mediterranean diet supplemented with extra virgin olive oil
  2. Mediterranean diet supplemented with mixed nuts
  3. A reduced fat diet

After 4.8 years 35 of the women developed breast cancer. The lowest rate of breast cancer was seen in the women who supplemented with the olive oil 17.

Brain Health

Alzheimer’s disease is the most common form of dementia causing problems with thinking, memory and behavior. A common feature of the disease is the build-up of proteins known as beta-amyloid plaques in certain neurons in the brain.

Animal studies have shown extra virgin olive oil to clear the beta-amyloid proteins from the brain helping to prevent Alzheimer’s disease 18.

Several studies conducted on humans have shown the Mediterranean diet may be associated with a reduced risk of cognitive problems and dementia 19.

Additional Article Resources 20 21 22 23 24 25 26 27 28 29

Extra virgin olive oil on a salad.
Extra virgin olive oil on a salad.

Read More Oil Articles!

A Guide For Frying With Avocado Oil

Storing Olive Oil 101

The Complete Guide to Storing Extra Virgin Olive Oil

11 Reasons Why You Should Use Avocado Oil for Cooking

Can I Replace Olive Oil With Coconut Oil?

Can Extra Virgin Olive Oil Go Bad? What You Need to Know

This is the Best Way to Store Your Olive Oil

 

Article Resources: Foods For Anti-Aging follows strict guidelines to ensure our content is the highest journalistic standard. It's our mission to provide the reader with accurate, honest and unbiased guidance. Our content relies on medical associations, research institutions, government agencies and study resources. Learn more by reading our editorial policy.
  1. USDA: Grades of Olive Oil[]
  2. USDA: Oil, olive, salad or cooking[]
  3. NutritionData: Oil, olive, salad or cooking[]
  4. Nutrition Value: Olive oil[]
  5. USDA: Oil, olive, extra virgin[]
  6. Nutrition Value: Oil, olive, extra virgin[]
  7. National Center for Biotechnology Information: Potential Health Benefits of Olive Oil and Plant Polyphenols[]
  8. Acta Scientific Nutritional Health: Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating[]
  9. Wikipedia: Smoke point[]
  10. California Olive Ranch: How To Store Extra Virgin Olive Oil: The Dos And Don’ts For Keeping It Fresh[]
  11. National Center for Biotechnology Information: Virgin Olive Oil and Hypertension[]
  12. (National Center for Biotechnology Information: Effects of Olive Oil on Markers of Inflammation and Endothelial Function-A Systematic Review and Meta-Analysis[]
  13. National center for Biotechnology Information: Olive Oil-related Anti-inflammatory Effects on Atherosclerosis: Potential Clinical Implications[]
  14. National Center for Biotechnology Information: A review on management of cardiovascular diseases by olive polyphenols[]
  15. National Center for Biotechnology Information: Olive Oil Polyphenols Decrease LDL Concentrations and LDL Atherogenicity in Men in a Randomized Controlled Trial[]
  16. Taylor & Francis Online: (-)-Oleocanthal rapidly and selectively induces cancer cell death via lysosomal membrane permeabilization[]
  17. Jama Internal Medicine: Mediterranean Diet and Invasive Breast Cancer Risk Among Women at High Cardiovascular Risk in the PREDIMED Trial[]
  18. National Center for Biotechnology Information: Extra-Virgin Olive Oil Attenuates Amyloid-β and Tau Pathologies in the Brains of TgSwDI Mice[]
  19. National Center for Biotechnology Information: Mediterranean Diet and Risk of Dementia and Alzheimer’s Disease in the EPIC-Spain Dementia Cohort Study[]
  20. Michigan State University: Store olive oil to avoid spoilage and maintain nutritional quality[]
  21. USDA: Safeguarding Consumers from Olive Oil Fraud[]
  22. International Olive Council: Olive Oil[]
  23. Wikipedia: Olive Oil[]
  24. International Olive Council: Trade Standard Applying To Olive Oils And Olive-Pomace Oils[]
  25. National Center for Biotechnology Information: Health Effects of Phenolic Compounds Found in Extra-Virgin Olive Oil, By-Products, and Leaf of Flea europaea L.[]
  26. National Center for Biotechnology Information: Extra virgin olive oil: More than a healthy fat[]
  27. National Center for Biotechnology Information: Anti-Inflammatory and Skin Barrier Repair  Effects of Topical Application of Some Plant Oils[]
  28. National Center for Biotechnology Information: An overview of the modulatory effects of oleic acid in health and disease[]
  29. Colorado State University: Cooking with Fats and Oils: Can they withstand the heat?[]

Kevin Garce

Kevin Garce is a Certified Health Coach who encourages people by informing them on nutrition and food topics important to them. His years of research and knowledge inspire people to achieve their goals. Read more here About Me

Recent Posts