COMPARING THE NUTRITION AND COOKING PERFORMANCE OF EXTRA VIRGIN OLIVE OIL AND ALGAE OIL
Among cooking oils, extra virgin olive oil has long been held in the highest regard for its health benefits and wide range of culinary uses. However, algae oil, the new oil on the block, marketed as having a high smoke point and omega-3 content, is making noise in the kitchen. Understanding how extra virgin olive oil compares to algae oil can help cooks determine which oil is right for their kitchen.
What is Algae Oil?
Algae oil is produced from microalgae, tiny organisms cultivated in controlled tanks with light, water, and nutrients. The algae’s oils are extracted through fermentation and expeller methods that are similar to those used to extract the oil from olives. The production of algae oil is marketed as sustainable, requiring minimal land and water compared with traditional oils. It’s also touted for having a neutral flavor and a 485 degrees Fahrenheit smoke point, making it ideal for high-heat frying or roasting.
Nutritional Profile of Algae Oil
Rich in omega-3 fatty acids, particularly DHA, algae oil can support heart and brain health. It also contains a high proportion of omega-9 monounsaturated fats, which may improve insulin sensitivity and reduce inflammation. While algae oil does offer unique nutritional benefits, it is worth noting that it does not provide the full spectrum of antioxidants found in extra virgin olive oil.
Olive Oil: The Mediterranean Staple
Extra virgin olive oil is made by pressing olives, resulting in an oil that is minimally processed and nutrient-rich. Its flavor ranges from fruity to buttery, making it perfect for salad dressings, finishing dishes, and stovetop cooking up to 400 degrees Fahrenheit.
Nutritional Profile of Extra Virgin Olive Oil
Extra virgin olive oil is abundant in monounsaturated fats, primarily oleic acid, and is packed with antioxidants, including polyphenols and vitamin E. These compounds help reduce inflammation and support cardiovascular health. Compared with algae oil, extra virgin olive oil offers a much wider spectrum of antioxidants, making it not only a healthier fat source but also a natural contributor to nutrient intake.
Which Cooking Oil Should Cooks Keep in Their Kitchen?
Both cooking oils offer unique benefits. Algae oil, with its high smoke point or omega-3 content, can serve as a specialty oil for frying or even roasting. That said, extra virgin olive oil is still the go-to cooking oil for health benefits and most cooking, drizzling, or finishing applications. Having both cooking oils can ensure a kitchen is ready for all forms of cooking.
Discover the True Essence of Greek Olive Oil
Crafted in Lakonia, Greece, Truly Greek olive oils are rooted in family tradition and village pride. The olives, Athenolia and Koroneiki, are harvested from local groves to preserve their fresh flavor and naturally low acidity. The result is a collection of oils that reflect the soul of the Mediterranean: pure, balanced, and unforgettable.
Truly Greek Premium 0.2 Extra Virgin Olive Oil — 100 Percent Athenolia Olives
This olive oil is crafted exclusively from Athenolia olives grown in Lakonia. Cold-pressing within one to four hours of harvesting the olives gives our premium olive oil an acidity level of just 0.2 percent (a rarity in olive oils). Truly Greek Premium 0.2 delivers a smooth texture, buttery richness, and refined complexity. Ideal for salads, warm bread, or as a finishing touch, this olive oil reflects the finest expression of cold-pressed Greek tradition. This olive oil can be used for stovetop cooking at temperatures up to 400 degrees Fahrenheit.
Truly Greek Classic Extra Virgin Olive Oil — 100 Percent Koroneiki Olives
Made from Koroneiki olives, known as the “queen of olives,” this bold and balanced olive oil features a naturally low acidity of 0.5 percent. Truly Greek Classic Extra Virgin Olive Oil is cold-pressed and offers a high polyphenol content. Use this robust olive oil for marinades, roasted vegetables, or everyday cooking to bring a true taste of Greece to the table.