Extra Virgin Olive Oil (EVOO): Highest quality, most expensive and richest olive flavour (you should almost be able to taste a hint of spiciness). Dark green or deep golden yellow colour. Lower smoking point than regular light olive oil. Due to its high cost and low smoking point (i.e. easy to burn), don’t use to fry. Ideal for finishing dishes, dressing salads, or dipping bread.
Light olive oil (aka regular olive oil): Less expensive and lighter flavour. Light to golden yellow colour. Higher smoking point than EVOO, but also has fewer nutrients due to the heat-pressing. Higher smoke point and affordable price point than EVOO makes it be the best choice for frying in olive oil. Mild neutral flavour also makes it versatile for all types of dishes as compared to EVOO’s distinct flavour.