To determine which is the best buy for you, you should first understand the different types of olive oil. There’s extra-virgin olive oil (or EVOO), virgin olive oil, pure olive oil (or olive oil) and light olive oil.
Can choosing one over the other affect the taste and outcome of your dish or is it just a fancier way of cooking?There’s extra-virgin olive oil (or EVOO), virgin olive oil, pure olive oil (or olive oil) and light olive oil.
Extra-virgin olive oil
EVOO is the highest-quality olive oil and is extracted from olives through a process called cold pressing, which means the oil is removed using only pressure and was not heated over a certain temperature.
EVOO has a low smoke point, which means it doesn’t take a high temperature for it to start smoking. Use EVOO for anything from salad dressings and cold dishes to cooking.
Virgin olive oil
Though virgin olive oil (without the “extra”) is produced through the same process and is not blended with other oils, it’s made from slightly riper olives.
It has a lighter flavor and is around 2% acidity. Use virgin olive oil for cold dishes or low-temperature cooking.
Technically, extra virgin olive oil and virgin olive oil consumption should have the same health benefits.
Olives used to make the two virgin, unrefined oils aren’t treated with heat or chemicals, but, rather, are cold pressed; as the name implies, this means the olives are simply pressed and squeezed to get the oil out.