Light olive oil is an example of another kind of olive oil you can get. Virgin Olive Oil: The main difference between extra virgin olive oil and virgin olive oil is that the olives used in virgin olive oil are slightly riper than those in extra virgin. Pure Olive Oil is labeled simply "Olive Oil" and is a mix of virgin and refined olive oil. Stop confusing people. Pure Olive Oil: olives from the second pressing. A general purpose olive oil. The higher the smoke point the better it is for high heat cooking and grilling. anon34672 June 26, 2009 As far as fats go, reputations don't come much richer than that of the beloved olive oil. Extra light olive oil has a "higher" smoke point than many other types of olive oil! Light Olive Oil: Mixture of refined olive oils derived from the lowest quality of olives. Naturally, the oil derived from pressings beyond the first one will have lower levels of minerals and nutrients. Extra virgin olive oil is what comes of the first pressing and those labelled ‘virgin olive oil’ or just ‘olive oil’ will come from the second pressing and so on. anon93147 July 2, 2010 "What is the nutritional difference between extra virgin olive oil and light?" Though it may not sound like it, there can be a noticeable difference between the two. A quick look in the oil section of a supermarket brings up pure, light, extra light, virgin, and extra virgin olive oil. Best for grilling, sauteing and marinades. Extra virgin olive oil is not the only type of olive oil you can buy, even though it may be the most popular. COOKING OLIVE OIL: UP TO 410°F/210°C. EXTRA LIGHT TASTE OLIVE OIL: … ABC Life / By Chloe Warren. It is still made in the same way by the first pressing of the olive fruit; however, some may say it is a lower-grade compared to extra virgin olive oil. However, is there really a difference between all these variations and is one better than the other when it comes to hair and cooking. If the quality isn't high enough to be graded virgin or extra virgin, the oil is chemically treated to remove bad odors. Best for frying and baking. EXTRA VIRGIN OLIVE OIL: UP TO 392°F/200°C. An olive oil’s smoke point is the temperature at which it stops sizzling and starts burning, affecting taste. The answers to the questions are far more complicated than consumers appreciate and help explain the mass confusion and misunderstanding by consumers world wide, and not just in the US. Once it's chemically treated, or refined, to remove the stink, the oil is blended with some virgin olive oil. Same. The differences between extra virgin, light and pure olive oil. It's not "lower". Lighter in color, blander in taste. Has same calories as other olive oils.