Bulk Edible Oil Blog

Across the board, are ALL oils really that different when you compare the organic vs. the non-organic versions of them? Is organic extra virgin olive oil that different from regular extra virgin olive oil, or organic canola oil that different than regular canola oil?

The answer really depends on the oil, and requires that we dive a little deeper.

Is there such a thing as “light” olive oil? To answer this question, you have to start with defining which type of “light” you are referring to.

Olive oil described as “light” does not mean that it is a low fat oil. What makes it a “light” oil is actually the particular grade of oil: “Extra Light Olive Oil”, “Light-Tasting Olive Oil”, “Extra Lite Tasting Olive Oil”. All of those terms refer to the type of oil inside, not that it is low fat.

Why would a natural food manufacturer choose something other than Extra Virgin Olive Oil? Especially something like a blend — a mix of EVOO and other milder oils like canola, soybean, or sunflower?

If you are in the food manufacturing world, you will understand that there’s a lot at play when it comes to these decisions: it’s not just about consumer perception and which oil is the highest quality. It’s also about the taste profile of the oil and how it affects your final product. It’s about about the price of your ingredients, and about quality certifications available (like Non-GMO Project Verified or Organic Certified). There’s a lot of things at play!

So why do some manufacturers opt for a blend of olive oil and canola, or olive oil and sunflower, over something like 100% Extra Virgin?

Ever feel like when you are tasting Extra Virgin Olive Oil you can taste certain flavors hiding within it? Things like grass, pepper, butter, cucumber, tomato or other flavors are common to taste in different types of EVOO. That is, if you know what flavors to look for!

Looking for an an expeller pressed olive oil? We get this question every once in a while, and I thought it would be worth answering today. While this may seem like it deserves a simple answer, this question can throw some oil industry professionals off because it is the combination of two terms that are not usually used together.

If you’re struggling to find an expeller pressed olive oil, it may be because you’re using terms that aren’t synonymous with what you’re looking for.

What’s the difference between organic olive oil and regular, plain old olive oil? A lot more than you may think!

The key here is knowing your descriptive terms on the label (or within the oil name), and understanding which terms actually denote different quality grades. When reviewing the differences between organic oil and regular oil, it’s important to know that you’re not just comparing if the oil was grown organically or not — most often, you’re also comparing two different olive oil grades that have been produced in completely different ways.

Olive oil is touted all over the world as a healthy, good-for-you oil.  Benefits range from the prevention of cancer, heart disease and diabetes to lowering blood pressure to reducing levels of obesity.  They go on and on from there.

So what exactly is it in olive oil that makes it so healthy?  Well, there's a number of chemical components that do your body good.  

But first it's important to understand which type of olive oil you should be eating to get all of these benefits.

Want to learn about olive oil?  Today, I've gathered a few infographics allowing you to peruse some fun facts on this "liquid gold".

Is olive oil non-GMO? This is one of the most common questions we get about olive oil, and I thought I’d address this one again.

You walk into a gourmet olive oil store: in front of you, there is Spanish olive oil, there’s Greek olive oil, and there’s Italian olive oil — along with oil from about about 20 other countries. So what is it about each of these regions that gives the olives their particular flavor?

Let me ask the question a different way… If you cut an olive tree in half, roots and all, and took 1/2 to Spain and 1/2 to Greece, would the Extra Virgin Olive Oil, once produced, taste different?

This musing probes at the root of a bigger question: why do particular olive growing regions have distinctive flavors of EVOO? Why is the classic Spanish EVOO peppery? Why does Tunisian EVOO taste buttery?