A common question, “Is there a health difference between olive oil and extra-virgin olive oil (EVOO)”? The answer is yes. Both contain great anti-inflammatory benefits, but the winner is EVOO due to the fact that it is unrefined and unprocessed. With EVOO, the olives are cold pressed to retrieve oil. For olive oil, the olives are cold pressed but the oil is then processed which diminishes many of the olive’s nutrients. One fact to note is that EVOO has a low smoke point, which when heated to high temperatures can break down fats into potentially carcinogenic compounds. EVOO should be used in salad dressings and low heat cooking and baking. Any high temp cooking such as sautéing, use regular olive oil.
Estelle L. Benoit, RD, LDN Source: clean eating magazine