Is raw cold pressed extra virgin olive oil better than regular olive oil?

Yes, raw cold-pressed extra virgin olive oil is generally considered to be of a higher quality than regular olive oil.

Here’s a breakdown of the differences:

Cold-pressed extra virgin olive oil (EVOO) is made by crushing olives into a paste, then pressing them to extract the oil without heat (“cold-pressed”). Because of this method, EVOO retains more of the natural flavors, vitamins, minerals, and antioxidants of the olive fruit. It’s also free from chemicals and industrial refining. The “extra virgin” designation means the oil is from the first pressing and meets specific standards for acidity and taste. EVOO is best used for salad dressings, dips, or as a finishing oil to drizzle over dishes because heat can damage some of its flavors and health benefits.

Regular olive oil, sometimes labeled as just “olive oil” or “pure olive oil,” is often a blend, including both cold-pressed and processed oils. It’s typically subjected to heat or chemical processes to remove imperfections, which results in a more neutral flavor and a higher smoking point. This type of oil is more suitable for high-heat cooking like frying.

In terms of health benefits, extra virgin olive oil is superior because of its content of polyphenols, which are potent antioxidants believed to have anti-inflammatory and heart-protective properties. However, regular olive oil still has the monounsaturated fats that make it a healthier choice than saturated fats and trans fats found in other types of cooking oils.

Source: ChatGPT