There are a few variety of olive used in olive oil extraction, each with distinguish flavours. Most olive oils sold are blended of a few variety of olive oil. As extra virgin olive oil is unrefined except cold pressed, flavour is natural compared with processed palm oil which flavour is neutral. Hence, extra virgin olive oil from the same manufacturer could be different in colour and flavour. Single variety and low acidity is only available from speciality shops. Like single malt whisky, some people like and some don’t.

Any cooking oil can be used in frying up to smoke point e.g. extra virgin olive oil about 200C, palm oil 235C. Most deep frying temperature is below 180C, so extra virgin oil is suitable but a lot more expensive than palm oil.

French use a lot of butter for cooking and their life expectancy is longer than Malaysians.