Food - Drink
Is There A Nutritional Difference Between Extra-Virgin Olive Oil And Regular?
By HALDAN KIRSCH
Olive oil has been a trusted cooking aid for centuries, but most of us know that not all olive oils are created equal. Extra-virgin olive oil contains no chemical additives and no more than 0.8% oleic acid, creating a more complex flavor than "regular" olive oil, but you may wonder if there's a nutritional difference between the two as well.
These two types of olive oil actually have similar nutritional profiles; both varieties contain plenty of healthy fats and heart-healthy antioxidants. According to culinary scientist Jessica Gavin, both extra-virgin and non-virgin olive oils have around 10 grams of monounsaturated fats and 1.4 grams of polyunsaturated fats per tablespoon.
However, extra-virgin olive oil tends to have more polyphenols (a type of antioxidant) compared to regular olive oil, which goes through a less gentle manufacturing process that strips away certain nutrients and vitamins. Cooking with extra-virgin olive can erase some of its nutrients and flavors, so try to use it raw.