Olive Oil

Olive Oil is high in monounsaturated fatty acids, which help lower your LDL (bad) cholesterol and raise your HDL (good) cholesterol. It also contains antioxidants that have anti-aging and other disease-fighting properties and polyphenols that aid in lowering blood pressure. New varieties with added omega-3s help maintain a healthy heart. 

Extra-Virgin Olive Oil - Produced from the first cold pressing of olives that have been picked the same day. Best used for salads and as a condiment. This is the most expensive category and has the most pronounced flavor. Dark green in color.

Pure or Regular Olive Oil - Made with subsequent pressings of olives with some additional filtering and refining. Can be blended with extra-virgin olive oil to boost flavor which may be decreased during processing. Less expensive; good choice for cooking. Golden yellow with green hues.

Light Olive Oil - Does not mean light in calories (which is the same for all oils) but light in color, fragrance and flavor; it has been finely filtered. Suited for high-temp frying due to its smoke point. Very pale yellow color. (Note: For best cooking results, go with the Pure or Extra-Virgin varieties.