The oil it is a food present in the pantries of all people in the world; it is used as a condiment, to cook and sauté, to prepare sauces and to prevent the dough from sticking to the trays.
Olive oil and vegetable oils are the most used and have unique characteristics.
Let's see the differences in taste, use and health benefits between these two types of oil.
Index
Difference between olive oil and vegetable oil
These oils differ in the way they are made, culinary uses, flavor and composition. Here are some of the main differences:
| OLIVE OIL | VEGETABLE OIL | |
| ORIGINE | Pressed olives | Blend of fats from multiple sources: corn, soy, sunflower… |
| VITAMINS AND MINERALS | In the “extra-virgin” variety, high presence of vitamins E and K | Depending on the processing, it generally retains minimal traces of nutrients after refining |
| ANTIOXIDANTS | Yes | No |
| HIGHLY ELABORATED | No (the least elaborate form is the extra-virgin one) | Yes |
| POINT OF SMOKE | 200° | 205° |
| MAIN USES | Season the dishes and sauté | Cook and fry |
Processing and taste
Once extracted, vegetable oils are usually cleaned with chemicals and heated to remove impurities and extend their shelf life; the greater the processing of an oil, the less nutrients and less flavor the final product will have.
This is noticeable when comparing extra virgin olive oil, which boasts a distinct taste and scent, with a vegetable oil, which offers a generic, neutral flavor.
Olive oil is extracted only from pressed olives, while vegetable oil is produced by mixing oils from different sources, which requires more processing.
Nutrients
Both olive and vegetable oil contain unsaturated fatty acids, but olive oil contains more mono-unsaturated fats, such as oleic acid, linoleic acid and palmitic acid.
Vegetable oil, on the other hand, contains mainly polyunsaturated fats omega 6.
I mono-unsaturated fats have anti-inflammatory and heart health benefits, while those polyunsaturated they can be pro-inflammatory and damage heart health if used in excess. The refining process of vegetable oil destroys micronutrients, antioxidants and beneficial plant compounds.
Similarities Between Olive Oil and Vegetable Oil
- Blends of olive oil and vegetable oil tend to have similar smoke points; the smoke point is the temperature to which it can be heated before its fat begins to break down into glycerol and free fatty acids.
- Vegetable oils and some types of olive oils (pomace oil) are highly processed and lack micronutrients. Refined olive oils do not contain the words "virgin" or "extra-virgin" on the label.
Which is healthier?
Extra virgin olive oil is the type of oil less refined on the market and that which retains more nutrients, while highly refined vegetable oil loses almost all nutrients, leaving only "empty" calories.
Replacing vegetable oil with extra-virgin olive oil can make significant benefits, including improved cognitive function, especially in the elderly.
Choosing extra-virgin olive oil for our diet means making a much healthier choice.
And you, do you only use extra-virgin olive oil? Write it in the comments!
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