"Extra light" sounds like it must mean something special. Fewer calories? Less fat? A healthier bottle?
It's none of those. Here's what extra light olive oil actually is, how it's made, and when it's the right oil to use.
The short answer
Extra light olive oil is a mild, pale olive oil. It's usually refined olive oil, sometimes blended with a little virgin oil. The word "light" describes the flavour and colour, not the calories or the fat.
What "light" and "extra light" really mean
Light and extra light are marketing terms for how the oil tastes and looks. They tell you the oil is pale and has a very mild, neutral flavour. They do not tell you the oil is lower in calories or fat.
"Extra" doesn't mean the top grade here. On an extra virgin bottle, "extra" is part of the highest grade. On an extra light bottle, it just means "even milder". The two words look alike but mean different things.
How extra light olive oil is made
Extra light oil starts as olive oil that is refined. Refining treats the oil, using heat, steam and filtering, to remove strong flavours, smells and colour. What's left is a pale, neutral oil. A small amount of virgin olive oil may be blended back in, which gives a faint olive character.
This process makes the oil more stable under heat, which is why it suits frying. The price is that it loses most of the fruity, peppery character that people buy extra virgin for.
What does it taste and look like?
It's pale golden and almost clear. It smells of very little, and tastes mild and neutral. If you put a spoonful next to an extra virgin oil, the difference is obvious: the extra virgin smells green and fruity and may leave a peppery tickle in the throat, while extra light does not.
Does extra light olive oil have fewer calories?
No. Olive oil of every grade has about the same calories per spoonful, roughly 120 calories per tablespoon. Extra light is not a diet or low-fat oil, and using less of it is the only way to cut calories.
Is extra light olive oil healthy?
It's still olive oil, made mainly of the same kind of fat as other grades. Refining does remove some of the natural plant compounds that stay in extra virgin oil, so extra virgin keeps more of what is special about olives. If you have a health condition or a special diet, ask your doctor or dietitian instead of relying on a label.
When to use extra light olive oil
Frying. It handles higher heat better than extra virgin, so it's a practical choice for frying and shallow-frying.
Baking. Its mild taste won't change the flavour of cakes and breads.
Everyday cooking. For sautéing and general cooking, when you don't want the oil to taste of olives.
When not to use it
For salad, roti, paratha, salan, daal, raita or hummus, extra light adds little, because it has almost no aroma or taste. For raw use, extra virgin is the better choice. If you're not sure what extra virgin means, see our guide to what is extra virgin olive oil. For a full comparison, read extra virgin vs extra light olive oil.
How to read the label
Look for the words on the bottle: "light", "extra light", "pure olive oil" or "olive oil". These usually mean a refined or refined-and-virgin blend. Check that the ingredients list olive oil only, look for a best-before date, and see whether the bottle is in a tin or dark glass. Check the origin and the packer too. For a full checklist, see our guide to how to choose the best olive oil.
How to store it
Keep the bottle tightly closed, in a cool, dry cupboard away from the stove and direct sunlight. Use it within the period printed on the label after opening.
What does it cost?
Extra light olive oil usually costs less than extra virgin. For ranges and how to compare, read our guide to extra light olive oil price.
Where Musffa Food fits
We import our olive oil and pack it in Lahore. Our Zaitoon olive oil is extra virgin, so it's the bottle for raw use on salad, roti, salan and daal, where the flavour comes through. You can check the grade, origin and "nothing added" statement on the label, and lab reports are available on request.
We don't currently sell an extra light olive oil. For frying, a light oil from another seller or a neutral cooking oil may suit you better.
You can order online from musffafood.com with delivery across Pakistan. See the product page for delivery times and returns.
Questions? Message us on WhatsApp at 0303-4642211. We're available 9 a.m. to 9 p.m. daily.
FAQs
What is extra light olive oil?
It's a pale, mild olive oil, usually refined and sometimes blended with a little virgin oil. "Light" describes flavour and colour, not calories.
Does extra light olive oil have fewer calories?
No. It has about the same calories as other olive oils, roughly 120 per tablespoon.
Is extra light olive oil the same as extra virgin?
No. Extra virgin is made by pressing olives with no refining and has a fruity flavour. Extra light is refined, with a neutral taste.
Is extra light olive oil real olive oil?
Yes. It's made from olives, but it's refined, so it has less flavour and fewer natural plant compounds than extra virgin.
Can I fry with extra light olive oil?
Yes. It handles higher heat better than extra virgin, so it's a practical choice for frying and baking.
Why is extra light olive oil cheaper?
It's a refined, bulk product, and it doesn't need the quality of olives that extra virgin does.
Which olive oil is best for salad and roti?
Extra virgin, because it keeps its flavour when used raw.
