Key findings
- 1Extra virgin olive oil is mechanically extracted below 27C with zero chemical processing
- 2Refined olive oil removes flavor defects through physical processes but also strips polyphenols
- 3In our analysis, olive oil averages a Processing Score of 1.6, which is Level 1
Why is Olive Oil Level 1 on average?
Extra virgin olive oil is produced by crushing olives and separating the oil through centrifugation or pressing with no heat above 27C (80F), no solvents, no chemical treatment. The designation "cold-pressed" specifically means the temperature during extraction stayed below this threshold, preserving polyphenols and volatile aroma compounds. Refined olive oil undergoes additional steps (degumming, neutralization, bleaching, deodorizing) to correct flavor defects in lower-quality oil, but the final product still contains no additives. The refining removes polyphenols, which is why extra virgin commands a premium and why it is the less processed of the two. In our analysis, olive oil averages a Processing Score of 1.6, which is Level 1.
How 2,530 olive oil products break down
Share of products at each processing level, in our analysis.
Olive Oil brand comparison
From least to most processed in our database.
How to read a olive oil label
- 1
Extra virgin olive oil should list one ingredient: olive oil, with no blends, no additives
- 2
"Light" or "pure" olive oil is refined, not lower calorie, the name refers to lighter flavor
- 3
Look for harvest date (not just expiration); freshness matters more than brand for quality
- 4
Watch for "olive oil blend" products that mix olive oil with cheaper canola or soybean oil
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Frequently asked questions
Is extra virgin olive oil better than regular olive oil?
From a processing standpoint, yes. Extra virgin is the least processed form, mechanically pressed with no refining. Regular (pure/light) olive oil is refined to remove off-flavors, stripping polyphenols in the process. Both are minimally processed compared to seed oils.
Does cooking with olive oil make it unhealthy?
This is a nutrition question, not a processing one. Cooking does not change olive oil's processing classification. Extra virgin olive oil has a smoke point of 374-405F, suitable for most home cooking.
How can I tell if olive oil is real?
Check for a harvest date, single-origin designation, and certifications like the NAOOA quality seal or COOC certification. Real extra virgin should taste slightly bitter and peppery. If it tastes bland or greasy, it may be refined or adulterated.
Is olive oil healthier than vegetable oil?
From a processing perspective, extra virgin olive oil, which is mechanically extracted, involves far less processing than vegetable oil, which is solvent-extracted and chemically refined. The processing difference is substantial; they are fundamentally different manufacturing approaches.