One of the major differences between regular coconut oil and VCO is the method of extraction. Regular coconut oil is made from copra, which is dried coconut kernel. The copra is pressed and then the extracted oil is refined, bleached and deodorized to make it suitable for consumption. VCO is extracted from the fresh milk of the coconut and is left unrefined.
Oil and VCO look almost identical. Refined coconut oil may have a little bit more color, but on the shelf in the grocery store, it may be impossible to tell them apart. Regular coconut oil will likely state that it is refined, whereas VCO will be labeled "virgin" or "extra-virgin." Extra-virgin oil provides no additional benefits over VCO.
The energy content of Oil and VCO is the same. One tablespoon of coconut oil contains 117 calories and 13.6 grams of fat, 11.8 of which are saturated. A large portion of the fats in coconut oil are medium-chain triglycerides, which your body readily uses as energy. Medium-chain triglycerides do not increase the risk of cardiovascular disease. Both oil and VCO contain medium-chain triglycerides, but some refined oils are hydrogenated and may contain trans fat.
VCO generally packs a greater antioxidant punch than regular coconut oil and may also have a stronger coconut taste. VCO has also not been exposed to any chemicals or bleach that are necessary in the refining process of regular coconut oil.