I have heard that the extra-light type may not have the same healthful benefits that fruity extra-virgin olive oil has. How do the two types of olive oil compare as far as their beneficial properties? The remaining oil is the standard, or “pure” olive oil, which has even less olive flavor. Some companies make a “light” (or “lite”) olive oil, which has little, if any, olive flavor, but is still quite functional. Oil producers from around the Mediterranean, in addition to those in California, speak with understandable pride about the healthful attributes of their olive oil.