With so many different types of oil on the market, it can be hard to know which is best for your health and cooking. Most of the words you see before olive oil, such as “virgin” or “extra virgin,” refer to the process manufacturers use to produce the oil. When manufacturers process the oil, it is usually cleaned with chemicals and then heated to prolong its shelf life, which may strip away some of its flavor and benefits. Instead of being heated, extra virgin olive oil is cold-pressed, resulting in a lower yield, which makes it more expensive than regular olive oil. Studies have shown that extra virgin olive oil contains more polyphenols, a type of antioxidant with many health benefits, than regular olive oil. Extra virgin olive oil is also known for its stronger taste and aroma than olive oils that have undergone more processing. Overall, extra virgin olive oil is generally considered healthier than other kinds of olive oil due to its lower level of processing. However, many types of olive oil offer health benefits.