What "Light" Olive Oil Really Means (Not Fewer Calories)
An article recently published by Simply Recipes' Kris Osborne covers "light" olive oil and what it truly means. We all experience times when we seek out the "light" version of whatever grocery store staple is on the list that week. So we know that when a product says "light," we associate that with reduced calories or low fat. It is meant to convey that the product is a "lighter" version of its original counterpart. However, when it comes to olive oil, "light" takes on a different meaning. When Osborne asks Joseph R. Profaci, executive director of the North American Olive Oil Association, he answers, "All olive oils basically have the same calories and fat content and there is no reduced-fat or lower-calorie version." He adds that "light" olive oil is simply a lighter-tasting oil created through extraction and refinement. Through these processes, the oil is stripped of some of its color and flavor, and its smoke point is raised — the last being important to know if we're planning to make a high-heat dish.
This article, which you can read in full below, covers when to choose light olive oil, how it's made, and what to look for in the grocery aisle.
https://www.simplyrecipes.com/what-is-light-olive-oil-12077124
The North American Olive Oil Association's Facebook publishes articles from industry professionals.
https://www.facebook.com/aboutoliveoil.naooa
