Registered Dietitian Practice Test

The correct answer pertains to extruded olive oil, which is known for a stronger color intensity compared to other types of olive oil. This type of oil is produced using a process that involves the application of heat and pressure, which can result in a darker appearance. The extrusion process tends to extract more pigments and flavors from the olive fruit, contributing to its rich coloration and robust flavor profile.

In contrast, extra virgin olive oil is often characterized by its high-quality standards, including low acidity levels and the absence of refining processes, which might lead to a milder color. Cold-pressed olive oil retains certain beneficial compounds and aromas but does not necessarily exhibit the same intensity of color as extruded oils. Refined olive oil undergoes processing that often lightens its color and flavor, leading to a more neutral product in terms of both appearance and taste. Thus, when considering these factors, extruded olive oil stands out for its stronger color intensity.