Of all the types of olive oil, Extra Virgin Olive Oil (EVOO) ranks first in terms of quality. The oil has excellent flavor and aroma, has relatively low free fatty acid content
Olive-Pomace Oil is the only one that is extracted from the residue that remains after the olive fruit is pressed. One of the virgin olive oils needs to be mixed with Olive-Pomace Oil in order to improve its quality. The oil is not suitable for consumption but is ideal for frying.
Refined Olive Oil has the lowest levels of free fatty acid content and is only suitable for cooking. The oil has a higher smoke point than some of the other olive oils
