Light & Refined Olive Oil
'Light' and 'extra light' olive oils are refined olive oils with a neutral flavor and higher smoke point — the 'light' refers to flavor and color, not calories. They are blended with a small amount of virgin oil for character. With a smoke point around 470°F, they are the best olive oils for high-heat cooking.
Refined olive oil is neutral, mild, and clean — the refining process removes the compounds that give extra virgin oil its fruity, peppery character. The result is a light, almost flavorless oil that lets other ingredients shine.\n\nIts color is pale gold and its texture is light-bodied. Because it lacks the polyphenols of unrefined oil, it is more stable at high heat but offers fewer of the health benefits of EVOO.
Choose 'light' or 'extra light' olive oil when you need a neutral oil for high-heat cooking but want the monounsaturated fats of olive oil. It is widely available and affordable.\n\nDespite the name, it has the same calories and fat as all olive oils — 'light' refers only to flavor and color. For health benefits and flavor, EVOO is superior; for high-heat neutrality, this is the choice.
High-Heat Cooking
With a smoke point around 470°F, it is excellent for sautéing, searing, frying, and roasting where EVOO would smoke or burn.
Baking
Its neutral flavor makes it a good substitute for vegetable oil in baking where you don't want olive flavor.
Frying
More stable than many oils at high heat, and a healthier choice than highly refined seed oils.
Everyday Sautéing
A neutral, all-purpose cooking oil with the heart-healthy fats of olive oil.
Store in a cool, dark place. Refined olive oil is more stable than unrefined and keeps for up to a year. Use within 6–12 months of opening for best quality.