We have seen this come up a few times, so figured it was worth explaining exactly what Pompeian Light Taste Olive Oil is.

The short version: it is olive oil, but it is made and used differently from extra virgin olive oil.

What is actually in Pompeian Light Taste Olive Oil?

The ingredients are refined olive oil and extra virgin olive oil.

The majority is refined olive oil, with a small amount of extra virgin olive oil blended in.

There are no sunflower, canola, soybean or other seed oils added.

What does “light” olive oil mean?

This is probably the biggest source of confusion.

“Light” does not mean fewer calories or less fat. It refers to the lighter flavor and color.

One tablespoon has 120 calories and 14g of fat, including about 10g of monounsaturated fat. That is essentially the same calorie content as other olive oils.

Why does Light Taste look and taste different from extra virgin olive oil?

Extra virgin olive oil keeps much more of the natural flavor, aroma and color that comes from the olives.

With Light Taste, the olive oil goes through refining first. That process removes much of the stronger flavor, aroma and color.

A small amount of extra virgin olive oil is then blended back in.

That is why Light Taste is much more neutral.

It is also why color alone is not a good way to judge this type of olive oil. A lighter or more yellow appearance does not mean it has been mixed with another type of cooking oil.

Why would you use Light Taste instead of extra virgin olive oil?

Mostly because sometimes you want olive oil without a noticeable olive flavor.

We tend to recommend Pompeian Light Taste for things like baking, frying, roasting, sautéing and recipes where you want the other ingredients to be the main flavor.

It also works well as a substitute for vegetable oil in many recipes.

What is the smoke point?

Pompeian Light Taste Olive Oil has an approximate smoke point of 440°F to 470°F, around 227°C to 243°C.

That makes it useful for higher temperature cooking where you want a more neutral flavor.

Pompeian Light olive oil vs extra virgin olive oil

They are both olive oils, but they serve different purposes.

If you want the olive oil itself to add flavor, such as in dressings, dipping, finishing or marinades, extra virgin olive oil is usually the better fit.

If you want a more neutral tasting olive oil for frying, baking or everyday cooking, that is what Light Taste is designed for.

Different olive oils for different jobs.

Happy to answer questions if anyone wants to know more about the refining process, ingredients or when to use each type.

Sharing this one because these look dangerously easy to make and yummy.

These mini chocolate Bundt cakes use olive oil instead of butter, which gives them a really soft, moist texture. They are finished with chocolate ganache and a little sea salt on top.

I really like the idea of using olive oil in chocolate cake because you get the moisture without much olive oil flavor coming through.

Has anyone here tried swapping butter for olive oil in chocolate cake before?

What you need

• ¼ cup unsweetened cocoa powder
• ⅔ cup boiling water
• 2 tsp vanilla
• 1 tbsp espresso powder, (optional)
• 1½ cups all purpose flour
• ½ tsp baking soda
• ¾ tsp kosher salt
• 1½ cups sugar
• 2 eggs
• ⅔ cup Pompeian Smooth Extra Virgin Olive Oil

For the ganache

• 4 oz semisweet or bittersweet chocolate
• ½ cup heavy cream
• Sea salt

How I’d make them

Mix the cocoa with boiling water, vanilla and espresso.

In another bowl, combine the flour, baking soda and salt.

Beat the sugar, eggs and olive oil together until light, then mix in the chocolate mixture followed by the dry ingredients.

Fill a greased mini Bundt pan about two thirds full and bake at 350°F for around 15 to 18 minutes.

Once cooled, pour over a simple chocolate ganache and finish with a little sea salt.

Full recipe from Pompeian:
https://pompeian.com/?recipes=mini-olive-oil-chocolate-bundt-cakes

Thought the u/Baltimore crowd here might appreciate these.

Pompeian has partnered with the u/Ravens for a Limited Flock Edition of their extra virgin olive oil. Same Robust and Smooth EVOO, but the bottles have been redesigned in Ravens purple and gold.

They’re starting to show up in stores around the Baltimore area now.

Anyone spotted one yet?

Has anyone tried using olive oil in strawberry cake?

This frosted strawberry olive oil cake is a pretty interesting use for EVOO.

The basic idea:

🍓 Freeze dried strawberries in the cake
🫒 1/2 cup extra virgin olive oil instead of the usual butter based cake
🍰 Cream cheese frosting
🍓 Fresh strawberries on top
⏱️ About 15 minutes prep and 40 minutes baking

What I like is that the olive oil should add moisture without making the cake feel too heavy.

Recipe here:
https://pompeian.com/?recipes=frosted-strawberry-olive-oil-cake

For anyone who bakes with olive oil regularly, do you notice the olive oil flavor coming through in cakes, or does it mostly disappear once baked?

How long does a bottle of olive oil last in your home?

Olive oil does degrade over time. Unlike wine, olive oil does not improve with age.

• Unopened: Best consumed within 18 to 24 months of its harvest date.
• Opened: Best used within 3 to 6 months.
• Signs of rancidity: A stale, waxy, or crayon-like smell, and a greasy, flat taste.

Use extra virgin olive oil for:

• Salads and dressings
• Dipping and finishing
• Sautéing Roasting
• More flavor
• More antioxidants and monounsaturated fats

Use vegetable oil for:

• Deep frying
• Very high heat cooking
• Baking when you want a neutral taste
• Recipes where you do not want the oil adding flavor

Anything I've missed for using EVOO?

People were pressing olives in the southern Levant around 3600 BCE. That's the Early Bronze Age older than most writing systems. And it wasn't a side crop either. Olives ended up being one of the things the whole Mediterranean economy relied on.

That surprises me is that it never slowed down. The world makes somewhere between 2.6 and 3.5 million tons a year now, about 3 times what it was 60 years ago. Spain alone usually covers more than 40% of that.

So it's a food older than the alphabet that now comes out of some of the most high-tech production lines in farming. Not many foods can say that.

Juicy, flavorful, and packed with bright lemon and fresh herbs! These grilled shrimp skewers are marinated in Pompeian Extra Virgin Olive Oil for the perfect summer bite. Simple, fresh, and so good 🍋🔥

Recipe:

Marinade:
• ¼ cup Pompeian Extra Virgin Olive Oil
• Juice of 2 lemons
• Zest of 1 lemon
• 4 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme
• 1 tsp paprika
• ½ tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional)

Shrimp:
• 2 lbs colossal shrimp, peeled and deveined
• Lemon wedges, for serving
• Fresh parsley, for garnish

Directions:

• Whisk together the olive oil, lemon juice, lemon zest, garlic, herbs, and seasonings.
•Add shrimp and toss until completely coated. Marinate for 20–30 minutes.
•Thread shrimp onto skewers.
•Preheat your grill to medium-high heat and grill shrimp for about 2–3 minutes per side, until pink, opaque, and cooked through.
•Garnish with fresh parsley and serve with grilled lemon wedges.

Recipe curtesy of Erica Marie

Found this in the Czech Republic.