Some of you may have recalled that Carole Kotkin of the Miami Herald wrote an article about Olive Oil back in February. Some others of you probably forgot about the article by now if you even read it at all.
But while it was somewhat educational, she definitely went off the mark by failing to show the uses of the cheaper types of olive oil. Truth is... there's a beneficial use for all of them!
Yes, it's true, one can be easily picky about olive oil as their nutrition label is going to be the same - 14 percent saturated fat, 73 percent monosaturated fat, and 11 percent polysaturated fat. And yes, it's hard to discern the difference between taste if you're going for anything other than extra virgin or virgin olive oil. So what's the point?
The point is really all about the SMOKE POINT! You won't find that information on any label. Here's what wikipedia says about it:
Extra virgin olive oil has the lowest smoke point (meaining: it will burn easily and become bitter). For this reason, and for the taste, extra virgin olive oil is better recommended for dressing. Virgin olive oil may also be used in its stead (be careful not to confuse virgin olive oil with pure olive oil).
Light olive oil has the highest smoke point (meaning: it won't burn), so it is actually one of the better oil to use to fry food as it can tolerate heat up to 468 degrees Fahrenheit. And since it is highly refined, you won't have any olive taste added to your food. You may also use pure olive oil in its stead, but it burns easier.
Most people are not aware of which olive oil is recommended for cooking, so I commend the Filippo Berio brand for further distinguishing the types of olive oil by labeling them as perfect for sauteeing, grilling, salad dressing, etc.
I pulled the following up from Google from your use:
Olive Oil (Extra Virgin) | 190°C (375°F) | Cooking, salad oils, margarine | |||
Olive oil (Virgin) | 215°C (420°F) | Cooking, salad oils, margarine | |||
Olive Oil (Refined) | 225°C (438°F) | Sautee, Stir frying, cooking, salad oils, margarine | |||
Olive Oil (Extra Light) | 242°C (468°F) | Sautee, Stir frying, frying, cooking, salad oils, margarine |