This one is for anyone who has ever found themselves in the oil aisle deliberating between a bottle of golden olive oil in one hand and a jug of palm oil in the other. These two oils are culinary heavyweights, but they couldn't be more different in terms of taste, health, and even how they get from the plant to your plate. Let's break it down—drizzle by drizzle! 

Where Do They Come From?

Olive Oil: Olive oil comes from the pressing of, well you guessed it, olives! Extra Virgin Olive Oil (our personal fave) is made from the first pressing of the olives. 

Palm Oil: Derived from the fruit of oil palm trees, mostly grown in tropical regions. Palm oil can be found in everything from cookies to lipstick to biodiesel. 

How Do They Taste?

Olive Oil: Olive oil has varietals, which vary in taste. A finishing EVOO like Drizzle has peppery, fruity, and grassy tasting notes; a cooking EVOO like Sizzle still has fruity and grassy tasting notes but on a mellower level. 

Palm Oil: Palm oil has a neutral, slightly nutty flavor. It's more of a background actor than a scene stealer. 

Which is Healthier? 

Olive Oil: Olive oil is full of monounsaturated fats that can lower bad cholesterol and raise the good kind. It's packed with antioxidants and polyphenols that fight inflammation. EVOO is known for its high level of monounsaturated fats and polyphenols, just saying! 

Palm Oil: Palm oil contains both saturated and unsaturated fats. It contains Vitamin E, but it's important to note its saturated fat content of about 50%, when consumed in excess can be inflammatory. 

Can They Take the Heat?

Olive Oil: EVOO has a smoke point of about 420F. Perfect for everyday cooking, baking, roasting, and sautéing.

Palm Oil: Palm Oil has a high smoke point of about 450F, which makes it great for high-heat frying and cooking. 

The Final Word

If you're looking for a neutral, high-heat oil palm oil is your oil. But for flavor, health, and olivey goodness, we recommend a tasty Extra Virgin Olive Oil... or two (The Duo is epic!)