What are the advantages of using Extra Virgin Olive Oil over other cooking oils?

Answer 1

It has a rich flavor and more monounsaturated fats making it healthier (helps lower cholesterol) than many other oils.

Answer 2

There are grades of olive oil, from pure olive oil which has a high smoke point and little flavor to Extra Virgin Olive Oil which has a lot of flavor and a low smoke point. For frying, you want a high smoke point and little flavor. For dipping focaccia and for salads, you want the flavor and the smoke point doesn't matter. There are other vegetable oils with higher smoke points such as refined Safflower oil and refined Avocado oil. Basically, if you shouldn't be using expensive Extra Virgin Olive Oil in the frying pan unless you want the taste in which case there's low acid Extra Virgin which would be hard to find, but you can use cheap Pure Olive Oil in the frying pan. Some oils are used so you can tell what temperature the pan is by whether or not it's smoking and thereby get more consistent results. Note: All vegetable oils are first pressed out with later pressings involving chemical extractions. Extra Virgin refers to the first pressing, in Europe there are criterias about the content of Extra Virgin but in North America, it just has to be the first pressing so America gets the oils that fail the tests in Europe. Pure and Virgin Olive Oil have involved chemicals in their extraction. Pressing is not unique to olive oils, it's even used for algae bio-fuel. Some farmers have their own vegetable oil presses and run the poor quality grain that they can't sell through for use as bio-diesel. Saying that only Extra Virgin Olive Oil are pressed and all other vegetable oils are chemically extracted is ridiculous.

Answer 3

The answers you have received are all pretty good to excellent.
If you want to read a bit more detail about olive oils (and the differences - including "Extra Virgin Olive Oil") there is a very good article posted at ...(see below)

Answer 4

Olive oil

Extra-virgin olive oil comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.
Virgin olive oil has an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.
Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. It commonly lacks a strong flavor.
Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants.

Answer 5

Olive Oil contains more mono and polyunsaturated fats (and has a higher, more beneficial ratio of monounsaturated to polyunsaturated fats)...this helps your immune system, digestive system, and efficient use of other nutrients.
Also, as another answerer stated, is often in purer form than other oils and olive oil has several anti-oxidents (Coconut Oil is good for you in moderation because it also has high oxidents...but don't overuse it because it will give you too many saturated fats).

>>>>>Both these facts (antioxident power and good ratio of fats) make it better for you than other oils: including common ones like vegetable oil and corn oil<<<<<<<<<<<

Compare the nutritional value of nuts with the same good fats of olive oil, such as Pecans, and the often modified saturated "bad" fats used in food like fried red meat (often at fast food restaurants).

This is the level of health advantage you get from using Olive Oil. Olive Oil does not necessarily taste better than other oils, it is personal preference (although chances are, if you like Italian food, you'll like Olive Oil)...it's simply the best oil for your health.

Answer 6

*By reducing the animal fats and increasing olive oil in our diet we obtain a perfect combination for the prevention of such fatal diseases, like arteriosclerosis and heart attacks.
*The use of olive oil in nutrition is a beneficial factor for the function of the digestive system due to its property of keeping low the percentage of HCl in our stomach.
*The olive oil helps the normal function of the digestive system reducing to minimum the chances of ulcer creation and the other relative diseases, not to mention that is the best natural medicament for the fight against constipation.
*The unique property of olive oil to dissolve useful substances coming from food that cannot be absorbed by the human body.
*Olive oil is high in antioxidants, chemicals that fight cancer. It also contains, oleic acid, a fatty acid that is believed to suppress a gene responsible for over 25% of breast cancers.

Answer 7

I prefer it to other oils because it is very light. It lets the flavor of whatever you are making come thru & doesn't taste like fat.....

Answer 8

If perhaps it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 9

It's light, it's better for you and adds great flavor. You can use it in dressings, to saute, or just drizzle over veggies. You can even dip bread in it. You just don't deep fry with it!