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A term that refers to olive oil that is light in flavor: It is not a designation for olive oil that is low in calories. All types and grades of olive oil contain the same amount of calories (120 calories per tablespoon). The flavor of light olive oils is less pronounced than that of regular olive oils because of a special filtration process that is used during production. Light olive oils are very popular among consumers who are looking for healthful oil without a strong flavor. Some of the names given to olive oil that is light in flavor include, Lite Olive Oil, Mild Olive Oil, Mild in Taste Olive Oil, Light in Taste Olive Oil, and Mild in Taste Virgin Olive Oil.
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Light Olive Oil | | 
Mild Olive Oil |
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Light Olive Oil term - Related Content |
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| Flavorful, moist cornbread cake great as a snack or dessert with rosemary. |
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| As a really delicious alternative to traditional meat-filled lasagna, this light vegetarian version is low in saturated fat. Substitute two egg whites for the whole egg to cut the level of saturated fat and cholesterol even further. |
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| Prepared with a number of fat-free ingredients, this delicious meatless casserole has a lasagna-like appearance but is so much more healthful. |
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| This tangy dressing provides a spicy mustard overtone that enhances the flavors of salad greens and slaws combined with meats or a variety of vegetables. |
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| Sweet and flavorful, this dressing goes well on many different salad greens, slaws and fruit salads. |
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| Marketing Methods | Quality Factors | Purchasing Tips | Read the Label
Olive oil has been a staple in the Mediterranean diet for centuries and has also become very ... |
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Miscellaneous Olive Oils
There are other olive oils available to the consumer that are sold as value added products, such as light oils and flavored oils. The ... |
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Refined Olive Oil
Three types of olive oil are available as a result of refining processes:
Refined Olive Oil
Olive Oil
Olive Pomace Oil
Refined ... |
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Virgin Olive Oil
Virgin olive oil grades are produced in the same manner as extra virgin grades. The oil is not refined or processed after pressing. The natural ... |
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Extra Virgin Olive Oil
Extra virgin olive oils are produced from the first pressing, which is performed within 24 to 72 hours of harvesting. Mechanical or hand ... |
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| A type of olive oil marketed as an extra light version of virgin olive oil. The name can be somewhat deceiving because many consumers believe that this type of olive oil is lower ... |
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| A bottle that is typically formed in a manner, such as tall and narrow, for use in conveniently holding and dispensing olive oil. Decorative or plain in design, an Olive Oil ... |
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| A commercial sprayer that dispenses a very fine mist of extra-virgin olive oil to coat unheated pans to prepare them for grilling, sautéing, broiling, roasting or baking. A device ... |
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| The oil produced from manual or machine pressing of the fruit (olives) from the olive tree. The flavor and color of the olive oil produced from the same variety of olive may vary ... |
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| The lowest grade of virgin olive oil: It is not fit for human consumption. It has a natural acidity above 3.3% and may also have an unpleasant taste and aroma. Lampante virgin ... |
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