Extra Virgin Olive Oil is the purest form of virgin olive oil that comes out after the first cold pressing. Cold Pressing means no heat, steam or chemicals were applied to obtain the oil hence extra virgin olive oil has a superior taste and aroma. However, it does not have high smoke point and is not recommended for high heat cooking. It is best for salad dressing, bread dips and to drizzle cooked food for extra flavor and aroma.

Pure Olive oil is a blend of extra virgin olive oil and refined olive oil. Pure Olive oil is less expensive and has less flavor and aroma than extra virgin but it has the same health benefits. It has a higher smoke point than extra virgin, making Pure olive oil an excellent choice for everyday cooking.

Pomace Oil is oil that can be obtained from the olive fruit residue after the first cold pressing, by using heat and chemical processes. A small quantity of extra virgin olive oil may be added for flavor and color. Olive pomace oil is the lowest grade of olive oil usually used for deep frying.

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