What is the Difference Between Olive Oil and Vegetable Oil?

05/15/2025 • Felipe Moraes

The main differences between olive oil and vegetable oil lie in their sources, processing, flavor, and nutritional composition. Here's a comparison of the two:

Source: Olive oil is made from pressed olives, while vegetable oil is a blend of oils from different sources, such as canola, cottonseed, sunflower, soybean, corn, and safflower.
Processing: Extra-virgin olive oils are the least processed, retaining more beneficial nutrient compounds. In contrast, vegetable oil requires more processing to remove impurities and create a neutral-flavored blend.
Fatty Acid Composition: Olive oil contains higher amounts of monounsaturated fats like oleic acid, linoleic acid, and palmitic acid, while vegetable oil contains mostly omega-6 polyunsaturated fats. Monounsaturated fats have anti-inflammatory and heart-health benefits, whereas omega-6 polyunsaturated fats can be pro-inflammatory and harm heart health if consumed in excessive amounts.
Flavor: Olive oil has a green, earthy flavor, with extra-virgin olive oil having a fruity to spicy taste. Vegetable oils, on the other hand, are neutral in flavor and won't add or change the taste of food.
Smoke Point: The smoke point of extra-virgin olive oil is around 392°F, while vegetable oils have a smoke point of 460°F. This means vegetable oils are more suitable for high-heat cooking, such as frying and baking, while olive oil is better for moderate-heat cooking, like sautéing and dressings.
Vitamins and Minerals: Extra-virgin olive oil contains higher amounts of vitamins K and E, while the vitamin and mineral content in vegetable oil depends on the oil blend.

In summary, use olive oil when you want its flavor in a dish and for moderate-heat cooking. Choose vegetable oil when you want a cleaner flavor and for high-heat cooking.

Comparative Table: Olive Oil vs Vegetable Oil

Here is a table comparing the differences between olive oil and vegetable oil:

Feature	Olive Oil	Vegetable Oil
Source	Pressed olives	Blend of fats from multiple plant sources (e.g., sunflower, corn, canola, soy, safflower)
Fat Composition	14% saturated fat, 73% monounsaturated fat	Varies by type, mostly omega-6 polyunsaturated fats
Flavor	Earthy, fruity, or spicy	Neutral or bland, sometimes refined to remove impurities and create a neutral-flavored oil
Vitamins and Minerals	Higher amounts of vitamins K and E, especially in extra virgin varieties	Depends on the oil blend, but generally fewer nutrients due to the refining process
Smoke Point	350 to 410 degrees for extra virgin olive oil (EVOO) and 390 to 470 degrees for refined olive oil	Varies by type, but generally higher than olive oil
Best Used For	Salad dressing, sautéing, and dipping bread	Baking, frying, and cooking involving high temperatures

Olive oil is extracted from pressed olives and contains higher amounts of monounsaturated fats, giving it a unique flavor profile. Vegetable oil, on the other hand, is a blend of fats from multiple plant sources and has a more neutral flavor. Vegetable oil is often used for cooking involving high temperatures, such as frying, while olive oil is better suited for salad dressings, sautéing, and dipping bread.