Calories in Oil, olive, extra light

What makes oil so powerful?

"Extra light" olive oil is a triumph of marketing over semantics, as it contains the exact same amount of calories and fat as extra virgin olive oil. The "light" refers exclusively to its refined flavor and pale color. To produce it, olive oil is extracted from olives that may have minor defects, and then it undergoes a refining process using heat and chemical solvents to strip away impurities, odors, and the characteristic peppery bite of unrefined oil. A small amount of extra virgin olive oil is often blended back in to provide a whisper of olive taste. Because the refining process removes free fatty acids and particulate matter that would otherwise burn, extra light olive oil has a significantly higher smoke point—typically around 470°F (243°C)—making it much more stable for high-heat applications like deep frying, searing, and baking. While this refining process sacrifices the polyphenols and antioxidants found in extra virgin olive oil, it creates a neutral, versatile cooking fat that behaves more like canola or vegetable oil while retaining its monounsaturated fat profile.