What makes extra virgin olive oil a better option than other edible oils?

An authentic extra virgin olive oil is produced by mechanical or physical processes only, and no chemical or high-temperature heating process is allowed.

It is a norm that other edible oils, especially seed oils, are produced through chemical and thermal processes.

• The oil processed chemically might contain traces of organic solvents used in the extraction process.
• Also, the high-temperature heating process alters the natural properties of the oil.

Chemically, extra virgin olive oil has a high level of healthy antioxidant molecules. One such compound, polyphenols, is exclusively present in olive oil and is absent in other oils.

Olive oil also has the highest level of monounsaturated fatty acids (MUFAs). MUFAs are heart-healthy and provide stability to oil from heat and light, making it an excellent cooking oil option.

Monounsaturated fatty acid (MUFA) content of common edible oils. Extra virgin olive oil shows the highest MUFA content (70–80 g/100 g), substantially exceeding that of other vegetable oils. Data adapted from Nicklas et al. (2004).

Reference

Nicklas, T. A., et al. Nutrition Reviews, Volume 62, Issue 4, April 2004, 132–141.
https://doi.org/10.1111/j.1753-4887.2004.tb00035.x