what does it mean ( virgin olive oil)?

Question

what is the best way to use it

Answer 1

Extra-virgin - olive oil comes from the first pressing of the olives, contains no more than 0.8% acidity, and is judged to have a superior taste. There can be no refined oil in extra-virgin olive oil.

Virgin - olive oil with an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.

Answer 2

Virgin olive oils
This oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means in conditions which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging and filtering. It excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources. It can be qualified as a natural product.
Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. Used on salads, added at the table to soups and stews and for dipping.

Answer 3

"Virgin olive oil" denotes oil obtained from the fruit of the olive tree solely by mechanical or other means that cause no alteration or deterioration of the oil.

No heat, no chemical interaction, no solvents, no radiation, no microwaves!

Therefore, the oil must not have been subjected to any treatment other than that of mechanical expeller pressure, washing, centrifugation, and filtration.

The best oils, those called "extra-virgin," are cold-pressed, a chemical-free process that involves only pressure, which produces a natural level of low acidity.

Extra-virgin olive oils must have an acidity of less than 1 percent. The organoleptic properties must rate at least 6.5 on an Italian tasting panel's scale of 1 to 10. Virgin olive oils, on the other hand, may have an acidity between 1 and 2 percent. Its organoleptic values must score 5.5 or higher.

The best way to use it is to keep it in it's natural state. Virgin and extra-virgin oils have been harvested without cooking, so why would you then want to cook them? Use a regular olive oil for cooking purposes. Use virgin oils for salads, bruschettas, and drizzling over other foods to add flavour.

Answer 4

"Extra Virgin Olive Oil" consists of the first cold pressing of the crop to yield the oil. It has a very fruity flavor is recommended for salads and other dishes that aren't cooked.

The phrase "Virgin Olive Oil" is not used often, in my experience. I suppose you could say that Virgin Olive Oil and plain Olive Oil are less premium products obtained further down the extracting process.

Answer 5

A series of requirements are declared on national and international regulations to identify Trade Standards for olive oils. The quality is measured in two steps: acidity evaluation and taste test. According to the International Olive Oil Council (IOOC), these are the categories: 1)VIRGIN OLIVE OIL is the oil obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, which do not lead to the alteration of the oil. It has not undergone any treatment other than washing, decanting, centrifuging and filtering. When virgin olive oil is intended for consumption in its natural state, it is called by one of the following designations: a- Extra Virgin Olive Oil has a maximum acidity of 1% and organoleptic characteristics stipulated in the standards for this category; b- Virgin Olive Oil has a maximum acidity of 2% and organoleptic characteristics stipulated in the standards for this category; c- Ordinary Virgin Olive Oil has a maximum acidity of 3% and organoleptic characteristics stipulated in the standards for this category; d- Lampante Virgin Olive Oil has more than 3.3% of acidity and organoleptic characteristics stipulated in the standards for this category. It is not fit for consuption in its original state and should be refined prior to its use as a food stuff.

Answer 6

Use Extra Virgin Olive Oil in salads, as a table dressing, for dipping, as a bread-spread, and other non-cooked applications.
Virgin Olive oil can be used for low heat pan frying and sauteing
Olive oil(no adjective) or Light Olive oil is the best for baking or other high heat uses.

as others have pointed out - there is a difference in processing: from a practical perspective - in your own kitchen, however, the difference is in flavor and smoke/burn point.

Extra Virgin Olive oil has strong flavor and low smoke/burn temperature
Virgin Olive Oil has strong flavor and higher smoke/burn temperature
Olive Oil and Light Olive Oil have subtle flavor and highest smoke/burn point.

you may look here for more information:

http://whatcom.wsu.edu/family/facts/oliveoil.htm
http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,4171,00.html

Answer 7

To add to what Pandora said. Also look for the term "cold pressed" to assure the best product.

Be aware that recently the FTC has fined some companies in the U.S. for labeling their product as Virgin and Extra Virgin when it wasn't.

Answer 8

This is the first set of oil that has been pressed out of the olives. :)

Answer 9

extra vigin olive oil is made from the first pressing of olives in a season, vigin is right there after the first, and it is best to add as a dressing or frying veggies

Answer 10

Not to be used as massaging oil on a virgin!