1. What are the primary differences between "Extra Virgin," "Extra Light" and "Pure" varieties of olive oil?
2. My olive oil is cloudy.  Does this mean it has spoiled?
3. I've heard a lot about vegetable oils lately and their fat content.  How do vegetable oils like canola, corn, olive, safflower or sunflower measure up?
4. What are Vegetable Oils?

Q1. What are the primary differences between "Extra Virgin," "Extra Light" and "Pure" varieties of olive oil? 
Ans.  The major differences between types of olive oil lie in acidic levels and the unique qualities associated with each of the varieties.

Extra Virgin olive oil is considered to be the finest grade of olive oil.  Its flavor is fruity and aromatic with rich depth.  Its fine quality is attributed to the fact that it is made from the finest olives and obtained from the first pressing of the fruit.  This type of olive oil is used mainly for its flavor and is enjoyable in many dishes, even without cooking.  Its acid content is no more than 1 gram per 100 grams.

Extra Light olive oil does not refer to fat grams but to overall flavor.  This variety of olive oil is mild in flavor and can be used as an excellent substitute for other oils, such as corn or sunflower.  Its acid content is no more than 1.5 grams per 100 grams.

Pure olive oil is excellent for all cooking purposes and a great addition to sauces or salads.  It is a milder tasting version of Extra Virgin olive oil and tends to fall under a "medium" olive oil category.  It also has an acid content of no more than 1.5 grams per 100 grams.

Q2.  My olive oil is cloudy.  Does this mean it has spoiled?
Ans. Olive oil often becomes cloudy and translucent when it is kept in the fridge or another cool place.  Simply place your olive oil on the counter where it can reach room temperature and it should return to its usual appearance.  The most obvious signs of spoiled olive oil are taste and aroma; its appearance is rarely affected.

Q3.  I've heard a lot about vegetable oils and their fat content. How do vegetable oils like canola oil, corn oil, olive oil, safflower oil and sunflower oil measure up? 
Ans. Though oil is technically fat, no matter how you look at it, vegetable oils do have benefits.  Vegetable oils and related products do not contain cholesterol like animal fats and actually help to lower blood cholesterol and risks of heart disease.  They can do this because their ratio of polyunsaturated fats to saturated fats is greater.  Even though vegetable oils have benefits, consuming them in large quantities is not a great idea.  Use a small amount everyday and your chances of benefiting from them will be greater!

Q4.  What is Vegetable Oils?
Ans. Vegetable oil is any oil product derived from a plant (fruits, vegetables, etc.). Some oils, such as sunflower oil and peanut oil, are pressed from seeds, while others are extracted from leaves and roots.