Olive oil has been revered for centuries due to its taste, health benefits, and various uses. However, choosing the right type of olive oil is important for cooking success.

Olive oil can come in many colors, including green, yellow, and gold, based on the original olive it was made from, its natural environment, and how mature it was at harvest.

The Farmer's Almanac categorizes olive oil based on its oleic and fatty acid content. These classifications represent the amount of processing used to craft the oil.

Extra-virgin olive oil (EVOO) is the least refined and often the most expensive. It may obtain a greener hue because it does not undergo multiple pressings or heat treatments.

Virgin olive oils are still relatively unprocessed, with higher amounts of oleic acids inside the oil. Pure olive oil is more processed and contains more fatty acids.

Refined olive oils should be used for baking or roasting. Light-tasting olive oils fall to the bottom of the scale as they are not technically "pure," per The Farmer’s Almanac.

Light-tasting olive oils are the most processed oils that contain a mixture of refined and virgin oils. They can be distinguished by their light color and are best for frying.

However, the color still mostly depends on the type of olive used when pressed and other natural factors.