Extra Virgin Olive Oil: Extracted from fresh olive fruits without the use of heat or chemicals, it is the highest quality and flavorful type of olive oil.
Virgin olive oil: This is also extracted from fresh olive fruits, but heat or mild chemicals may be used in the extraction process.
Refined Olive Oil: Extracted from raw olive oil, it is refined to remove acidity and impurities, making it more stable at high temperatures.
Light olive oil: Refined olive oil that has been blended with another vegetable oil, such as cottonseed or soybean oil.

Extra Virgin Olive Oil: Highest quality and flavour, high in antioxidants, used cold in salads and sauces.
Extra Virgin Olive Oil: Good quality and flavour, used for cooking over low to medium heat.
Refined Olive Oil: Lower quality and flavour, used for cooking over high heat.
Light Olive Oil: Lower quality and flavour, used for frying.

Rich in antioxidants that fight free radicals and reduce the risk of heart disease and cancer.
A good source of monounsaturated fats that help lower the level of harmful cholesterol (LDL) and raise the level of beneficial cholesterol (HDL).
Improves cardiovascular health.
Enhances digestive system functions.
Helps in losing weight.
Improves skin and hair health.

Look for extra virgin olive oil: It is best to purchase extra virgin olive oil packaged in a dark bottle to prevent exposure to light.
Check the production date: Make sure you buy fresh olive oil, as olive oil loses quality over time.
Taste before purchasing: If possible, taste olive oil before purchasing to ensure its taste and flavour.
Choose a reliable brand: Look for reliable brands that are known for the quality of their olive oil.