Tag: Blended olive oil

The term 'single-source' olive oil can be a misleading marketing label, as there is no single industry standard to define it precisely. For many consumers, the more relevant distinction is between single-origin and blended olive oils, and understanding the nuances of each is key to making an informed choice for your kitchen and palate.

According to research, high-quality extra virgin olive oils often have a higher polyphenol content, offering maximum health benefits. A single source olive oil provides superior quality, flavor, and transparency over mass-produced blended alternatives, offering a truer taste of its origin.

According to trade regulations, the term 'olive oil' itself often refers to a blended oil product. A consumer may assume this refers to extra virgin oil, but what does blended olive oil mean, and is it a mix of olive varieties or a blend with other vegetable oils? This guide explores the two common types of olive oil blends, helping you make informed decisions for your cooking and health.

According to research published in the *Acta Scientific Nutritional Health* journal, high-quality extra virgin olive oil is more stable at high temperatures than many common vegetable oils. However, is blended olive oil good for cooking, or are you better off with its unadulterated counterpart? Blended oils, which combine olive oil with other vegetable oils, offer a compelling and often overlooked alternative, especially for certain culinary applications.