Fresh, unprocessed extra virgin olive oil should taste: Many people find that extra virgin olive oil has a more pleasant taste than olive oils that have undergone more processing. Refining olive oil strips it of its vitamins, polyphenols, and other natural ingredients.
Polyphenols are a type of antioxidant, and they have many health benefits. These processes prolong the shelf life, which is great for the food industry, but they may strip away a lot of the oil’s flavor and some of its benefits.Īccording to research, extra virgin olive oil has more polyphenols than regular olive oil.
When the manufacturer processes the oil, they clean it with chemicals and then heat it. Extra virgin olive oils have undergone the least processing. Most of the modifiers that go before olive oil, such as “virgin” or “extra virgin,” refer to the process that manufacturers use to produce the oil. Read more about the different types of fat here. Olive oil is one component of the Mediterranean diet, which research has shown to have many benefits for health, including that of the heart, eyes, and brain. These fats raise high-density lipoprotein (HDL), or “good,” cholesterol and reduce low-density lipoprotein (LDL), or “bad,” cholesterol in the bloodstream. Replacing saturated and trans fats with MUFAs can help lower a person’s risk of heart disease. Research has linked eating unhealthful fats to a range of health conditions, including heart disease, stroke, and obesity. In contrast, saturated fats and trans fats are unhealthful fats. The main types of fat in olive oil, which mainly consists of oleic acid, are monosaturated fatty acids (MUFAs), which health experts agree are a healthful fat. However, there has been some controversy over whether olive oil is actually healthful, and there is no consensus about which type is best. Olive oil has a great flavor that makes it suitable for adding uncooked to salad or bread, and it is relatively heat-stable for cooking.
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