Side-by-Side Comparison
Cooking Oils & Fats
Extra Virgin Olive Oil (EVOO) vs. Ghee (Clarified Butter)
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Extra Virgin Olive Oil (EVOO)
Ghee (Clarified Butter)
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.
Ghee is clarified butterfat simmered until water evaporates and milk solids caramelize and are filtered out. Per 100g, it delivers 884 kcal, 99.8g fat (62% saturated, 29% monounsaturated), zero lactose, zero casein, and a high smoke point of 252°C (485°F).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Smoke Point
|
190 – 207°C (375 – 405°F) | 252°C (485°F) |
|
Monounsaturated Fat (MUFA)
|
73.0 (Oleic Acid) % | 28.7 (Oleic Acid) % |
|
Polyunsaturated Fat (PUFA)
|
10.5 (Linoleic Acid) % | 3.7 (Linoleic Acid) % |
|
Saturated Fat (SFA)
|
14.0 (Palmitic Acid) % | 62.0 (Palmitic, Stearic, Butyric) % |
|
Omega-6 to Omega-3 Ratio
|
10 : 1 | 2 : 1 (Grass-Fed) |
|
Primary Fatty Acid
|
Oleic Acid (C18:1 cis-9) | Palmitic / Oleic / Butyric Acid (C4:0) |
|
Free Acidity (as Oleic)
|
≤ 0.80 % | ≤ 0.30 % |
|
Extraction Method
|
Cold Mechanical First Press (< 27°C / 80.6°F) | Slow simmering + Milk solid filtration |
|
Shelf Life
|
18 – 24 Months (Dark glass, cool storage) | 12 Months (Ambient temperature shelf-stable) |
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