Pompeian Extra Virgin Olive Oil vs Extra Light Olive Oil

I use olive oil quite often as a condiment to add taste and healthy fats to meals. I will often add it to pasta or rice dishes, or bread or sandwiches. When I go to the store, I usually look for extra virgin olive oil and try to find some that is on sale for a decent price.

This last shopping trip, I noticed the Pompeian Extra Light Olive Oil was on sale for a good deal. I compared the nutrition facts to the Robust Extra Virgin Olive Oil and they were identical so I figured I would give it a try.

Upon trying it out, the color of the Extra Light Olive Oil is much lighter compared to the Extra Virgin Olive oil. For the taste, it is very mild and has almost has no taste at all. I suppose this can be good for cooking if you do not want it to overpower the taste of the other ingredients, but for me, if I am adding it to a dish, I would like it to enhance the flavor.

The Extra Virgin Olive Oil has a much stronger taste to it so I would probably go back to this style next time. I will finish the Extra Light style since it has the same nutrition facts, but overall I like the Extra Virgin Olive Oil better for the taste.