Pure olive oil is a blend of extra virgin olive oil and processed oils. People can check the label to find out exactly what is in the oil before buying it. Some light virgin oils are a blend, too.

As the name suggests, light olive oil is lighter all around -- in color, flavor, and texture. Though EVOO seems like the better purchase, stocking a pantry with both optimizes quality and price.

What makes extra-virgin olive oil so much more special (and pricier) than regular olive oil? Here's what you need to know about the difference between the two, and why you need both in your kitchen.

Here’s what what sets extra virgin olive oil apart from other olive oils on the shelf like virgin, light, and pure olive oil — plus how to use it when cooking or finishing dishes.

“Extra-virgin olive oil’s smoke point hovers around 400 degrees Fahrenheit, which means in addition to using it raw, it’s ideal for light sauteeing and even for frying at 365 degrees.” ...

Estate Blend features six olive varieties from Paso Robles vineyard – Dubost Winery announced the latest test results for its ...

Extra virgin olive oil is a must-have in any kitchen cupboard, perfect for adding a drizzle to salads, using as a base for ...

We asked the experts to taste and rate extra virgin olive oil from Filippo Berio and Napolina, alongside a cheaper Tesco ...

Overall, if you are looking for a high-quality extra virgin olive oil that is perfect for sautéing and stir-frying, Pompeian Smooth Extra Virgin Olive Oil is a great choice. 2.

“While extra-virgin olive oil may lose some antioxidants when heated, about 40% at 248°F and up to 75% at 338°F, studies show its overall polyphenol content remains stable enough to meet EU ...