Different Types of Olive Oil

So I have been really into reading about diet and food politics. I am currently reading a book written by Nina Planck, called "Real Food". In her book, I read an interesting fact about olive oil that I want to share with you.

According to Planck, there are different types of olive oils and they all differ in nutritional value as well as taste. She classifies olive oil in three different types: plain, virgin and extra-virgin. The healthiest and tastiest is extra virgin olive oil because it comes from the first pressing of the fruit, "has no defects in taste or smell, and has acidity of 1 percent or less." To make the best of it, try to find extra virgin olive oil that is unfiltered to retain all its nutrients and flavor. And try to look for oils that are in dark bottles for minimal oxidation.

The worst kind of olive oil you can find on market is plain. According to Planck, most commercial olive oil is plain. Plain olive oil is picked by machine which causes bruising further leading to oxidation of the olives. The olives are pressed repeatedly with heat which "diminishes nutrients and flavor". Planck also notes that heating of olive oil causes oxidation, so it is advised to use half butter and half olive oil for minimal oxidation of oil, which may cause certain type of cancer and heart disease.