Olive Oil: Choosing the Best Type for Your Food Application

At Catania Oils, we provide high-quality olive oils tailored to your needs. Whether you’re finishing a dish or frying at high temperatures, selecting the right oil enhances flavor and performance.

Types of Olive Oil & Best Uses

• Extra Virgin Olive Oil (EVOO) – Unrefined, cold-pressed, bold flavor; best for drizzling, finishing, dressings & dipping
• Classic Olive Oil – Sometimes called pure olive oil. Classic olive oil is pressed, may be lightly refined or filtered. It has a milder taste & higher heat stability than EVOO or virgin olive oil. Best for roasting, baking, & everyday cooking
• Light Olive Oil – Not lighter in calories than other olive oils! Light olive oil is refined and has a neutral, or light, taste, while still retaining the benefits of olive oil. Best for high-heat cooking, baking, & frying
• Olive Pomace Oil – Extracted from pressed olive pulp, highly refined, olive pomace oil has the least olive flavor, but the highest heat stability. Best for deep frying or food manufacturing.
• Olive Oil Blends – Any type of olive oil, blended with canola, soy, or other plant-based oils. Olive oil blends balance olive oil’s benefits with the stability of commodity oils. These blends are extremely versatile & high-heat stable.

Download our essential olive oil guide and find out what Authenticity in Every Drop really means!