Side-by-Side Comparison
Cooking Oils & Fats
Butter (Unsalted) vs. Extra Virgin Olive Oil (EVOO)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Butter (Unsalted)
Extra Virgin Olive Oil (EVOO)
Unsalted dairy butter is an emulsion of water droplets in milkfat (minimum 80% butterfat, ~16–18% water, ~1–2% milk solids). Per 100g, it provides 717 kcal, 81.1g fat (51.4g saturated), and a low smoke point of 150°C (302°F).
Extra virgin olive oil is mechanically cold-extracted unrefined oil from olives (Olea europaea) with free acidity <0.8%. Per 100g, it provides 884 kcal, 100g lipids (73% oleic monounsaturated fat), a smoke point of 190°C–207°C (375°F–405°F), and rich polyphenols.
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Smoke Point
|
150°C (302°F) (Low due to milk solids) | 190 – 207°C (375 – 405°F) |
|
Monounsaturated Fat (MUFA)
|
21.0 % | 73.0 (Oleic Acid) % |
|
Polyunsaturated Fat (PUFA)
|
3.0 % | 10.5 (Linoleic Acid) % |
|
Saturated Fat (SFA)
|
51.4 (Palmitic, Myristic, Stearic) % | 14.0 (Palmitic Acid) % |
|
Omega-6 to Omega-3 Ratio
|
2 : 1 | 10 : 1 |
|
Primary Fatty Acid
|
Palmitic Acid (C16:0) | Oleic Acid (C18:1 cis-9) |
|
Free Acidity (as Oleic)
|
≤ 0.30 % | ≤ 0.80 % |
|
Extraction Method
|
Churning of sweet cream | Cold Mechanical First Press (< 27°C / 80.6°F) |
|
Shelf Life
|
3 – 6 Months (Refrigerated) | 18 – 24 Months (Dark glass, cool storage) |
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