1. Source
Olive oil is the only oil available in Egypt of fruity origin, as olives are classified as fruit and its oil is classified as the juice of olive fruit, while the rest of the vegetable oils are extracted from corn, sunflower, soybean seeds….etc. Once the vegetable oils are extracted, they are usually cleaned with Chemicals and heated to remove impurities, extend shelf life and lower flavor.

2. Taste and flavour
The more processed the oil, the fewer nutrients and less flavor. This becomes evident when comparing the least processed extra virgin olive oil and vegetable oils. Olive oil has a distinctive taste and aroma, while vegetable oil tends to provide a general and neutral flavor

3. Nutritional value
The degree of processing an oil goes through affects not only its flavor but also its nutritional composition. Olive oil contains higher amounts of monounsaturated fats such as oleic acid, linoleic acid, and palmitic acid.

It is also worth noting that the more oil is refined, the fewer micronutrients and healthy compounds it retains

Extra virgin olive oil is the least processed type of olive oil and is rich in antioxidants and anti-inflammatory compounds such as tocopherols, carotenoids and polyphenols. Slightly refined olive oil also contains some micronutrients, such as vitamins E and K .

4. Conclusion
Processing vegetable oil leaves it lacking many healthy micronutrients and plant compounds that would otherwise be found in the plants used to make it. It is also high in omega-6 fatty acids, which can contribute to inflammation.

On the other hand, extra virgin olive oil retains many vitamins and minerals and is rich in antioxidants and anti-inflammatory monounsaturated fatty acids that may benefit heart and brain health.

If you choose to include vegetable oils in your diet, then extra virgin olive oil is the healthiest choice when compared to vegetable oil.