1.Extra virgin olive oil (Cold Pressed Olive Oil)
It is olive oil of the highest quality and in the most natural form.
It is produced by cold pressing method and the acidity rate should be below 0.8%.
It has a distinctive aroma and olive flavour.
It is preferred due to its high antioxidant content and nutritional values.
2. Virgin Olive Oil
Virgin olive oil is a type that is close in quality to extra virgin olive oil.
The acidity is slightly higher than extra virgin olive oil (0.8 to 2%).
It may differ slightly from extra virgin olive oil in terms of flavour and aroma.
It can be used for salads, marinades and light frying.
3. Refined Olive Oil
Refined olive oil is usually obtained by refining low quality olive oils.
It is refined by high heat and chemical treatments and the acidity is reduced.
Refined olive oil may have a more neutral flavour and a higher smoke point.
It is generally preferred for cooking and frying.
4.Light Olive Oil:
The term "light" implies that olive oil has a milder flavour or calorie content. Light olive oil refers to refined olive oil.
Light olive oil may have a higher smoke point and a more neutral flavour.
Remember that extra virgin olive oil is the highest quality and most nutritious. Other types may be preferred for different purposes and taste preferences.