Is Olive Oil Counted as Seed Oil? The Botanical and Culinary Difference

December 9, 2025 •

3 min read

Over 85% of olive oil produced annually in Greece is of the highest-grade Extra Virgin Olive Oil. This fact highlights the significant difference in quality and production methods, leading many to question if olive oil is counted as seed oil or if it belongs in a different category entirely.

Quick Summary

Olive oil is a fruit oil, not a seed oil, as it is extracted from the flesh of the olive fruit rather than from seeds. The production methods, nutritional composition, and culinary uses are distinct between fruit oils like olive oil and common seed oils.

Key Points

Botanical Origin: Olive oil is a fruit oil, not a seed oil, extracted from the flesh of the olive, a stone fruit or drupe.
Extraction Method: High-quality olive oil is mechanically cold-pressed, preserving nutrients and flavor, unlike industrial seed oils which often use high heat and chemical solvents.
Nutritional Content: Olive oil is rich in heart-healthy monounsaturated fats and antioxidants, whereas seed oils are often high in polyunsaturated omega-6 fats.
Flavor Profile: Olive oil has a distinct, fruity flavor profile, making it a key seasoning, while refined seed oils are neutral and bland.
Culinary Application: The flavor and composition of olive oil make it ideal for dressings and low-heat cooking, while neutral seed oils are common for high-heat frying.
Refining Process: Extra virgin olive oil is minimally processed, retaining its natural compounds, whereas seed oils are typically heavily refined, which strips them of nutrients.
Health Distinction: The health implications differ, with olive oil's monounsaturated fats linked to cardiovascular health and seed oil processing potentially introducing less beneficial byproducts.

The Core Difference: Fruit vs. Seed

At its heart, the distinction between olive oil and seed oils is a matter of botanical origin. Olives, the fruits from which olive oil is made, are botanically classified as drupes, or stone fruits, similar to peaches and cherries. The oil is extracted primarily from the fleshy pulp of the olive, not its internal pit or seed. In stark contrast, seed oils are, as the name implies, derived from the seeds of various plants, such as sunflowers, corn, and soybeans.

Extraction: The Journey from Plant to Bottle

The production process further clarifies why olive oil is not a seed oil. For high-quality olive oil, especially extra virgin olive oil (EVOO), the method is purely mechanical, often referred to as 'cold pressing'. The olives are crushed, and the oil is separated from the water and solid matter, typically using a centrifuge, without the use of chemical solvents or high heat. This gentle process preserves the oil's natural aromas, flavor, and beneficial compounds like polyphenols.

Seed oil production is generally a more industrial process. Common methods often involve using high heat and chemical solvents like hexane to extract the maximum amount of oil from the seeds. After extraction, the oil is heavily refined to remove impurities, odors, and colors, which also strips away many of the natural nutrients and antioxidants present in the raw seeds.

Nutritional Composition and Health Implications

Nutritionally, the two types of oil have very different profiles. Olive oil is rich in monounsaturated fats, particularly oleic acid, which is known for its heart-healthy benefits. It is also packed with natural antioxidants and polyphenols, especially in its unrefined, extra virgin form. These compounds contribute to olive oil's anti-inflammatory properties and its overall nutritional value.

Seed oils, on the other hand, typically have a higher proportion of polyunsaturated fats, specifically omega-6 fatty acids. While omega-6 is an essential nutrient, an excessive intake, especially without a balance of omega-3s, can potentially lead to increased inflammation. Furthermore, the high processing involved in most seed oil manufacturing can lead to the formation of harmful compounds, particularly when heated.

Culinary Usage and Flavor Profile

The different production methods and resulting compositions also dictate their roles in the kitchen. Olive oil is prized for its distinct flavor, which can range from fruity and grassy to peppery and robust, depending on the olive variety and ripeness at harvest. This makes extra virgin olive oil ideal for finishing dishes, salad dressings, and gentle sautéing, where its flavor can be enjoyed.

Most commercial vegetable or seed oils, such as canola, soybean, and corn oil, are purposefully neutral in flavor and odor. This characteristic, combined with their generally high smoke points, makes them a versatile, cost-effective choice for frying, baking, and other cooking methods where a neutral fat is preferred.

Comparison Table: Olive Oil vs. Seed Oil


Feature	Olive Oil (Specifically EVOO)	Common Seed Oils (e.g., Canola, Soybean)
Botanical Origin	Fruit (the fleshy pulp of the olive drupe)	Seeds (sunflower, soybean, rapeseed)
Extraction Method	Mechanical (cold-pressed or cold-extracted) without chemicals or high heat	Industrial, often using high heat and chemical solvents like hexane
Processing Level	Minimally processed (especially EVOO)	Highly refined, bleached, and deodorized
Dominant Fat Type	Monounsaturated fats (primarily oleic acid)	Polyunsaturated fats (high in omega-6 fatty acids)
Nutrients	Rich in antioxidants and polyphenols	Most beneficial compounds are stripped away during refining
Flavor Profile	Distinct, ranging from grassy and fruity to peppery	Neutral and flavorless
Culinary Use	Finishing dishes, dressings, gentle sautéing	High-heat cooking, frying, baking (when a neutral fat is needed)

Conclusion: A Clear Distinction

To summarize, the answer to the question, "Is olive oil counted as seed oil?" is unequivocally no. Olive oil is a fruit oil, fundamentally different in origin, extraction, nutritional profile, and culinary application from seed oils. While seed oils have their uses in the kitchen, olive oil, and particularly the unrefined extra virgin variety, offers a distinct flavor and a superior nutritional profile due to its natural, fruit-based origin and minimal processing. Understanding this difference allows consumers to make informed choices that align with their health goals and culinary needs.

For more detailed information on healthy cooking fats, consult resources from reputable health organizations like the American Heart Association (AHA), which provides guidance on dietary fats and their impact on cardiovascular health. https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/fats/monounsaturated-fats.

Frequently Asked Questions

Technically, yes, because olives are plants. However, the term 'vegetable oil' is often used generically to refer to refined seed oils like soybean or canola oil. It's more accurate to call olive oil a 'fruit oil' to distinguish its origin and production.

The distinction is important because it relates to the oil's production method and nutritional content. Olive oil's fruit-based, mechanical extraction means it retains more antioxidants and nutrients compared to the chemically extracted and heavily refined process of most seed oils.

Yes, all olive oils are derived from the olive fruit. However, the quality varies depending on processing. Extra virgin olive oil is the highest grade and least processed, whereas lower grades like 'light' or pomace olive oil undergo more refining.

Cold-pressed olive oil, specifically extra virgin olive oil, is produced using mechanical means at low temperatures to preserve its natural compounds and flavor. Other olive oils may be refined using heat and chemicals, which results in a milder taste but removes some of the health benefits.

Olive oil is predominantly composed of monounsaturated fats, with oleic acid being the main fatty acid. This type of fat is known to be beneficial for heart health and is more stable at moderate cooking temperatures.

Yes. It has been reported that adulteration is a concern in the olive oil industry, where cheaper, processed seed oils like soybean or sunflower oil are sometimes secretly blended with olive oil to increase profits.

Besides olive oil, other examples of oils derived from the flesh of fruits include avocado oil, coconut oil, and palm oil. Like olive oil, their composition and processing differ significantly from seed oils.