is olive oil and virgin olive oil the same?

Question

which one is best for pan frying and all cooking in general if they are not the same and which one should i use.

Answer 1

The main differences are easily seen and tasted in the sharp contrasts of flavor and color. Extra-virgin is very flavorful, often peppery, and colored with an olive-green hue. This is a result of the olives having been pressed only once, and is referred to as "first cold-pressed." Extra-virgin olive oil is best suited for salads and any use where the oil won't be subjected to high heat. Heat tends to diminish the intense, rich flavor of this oil. In addition, extra-virgin olive oil has a low smoke point, meaning it burns easily.

Pure olive oil is a lower-quality oil produced from the later pressings of the olives; it may be extracted by chemical means. While not as special as extra-virgin, pure olive oil definitely has its place in everyday cooking and frying. Pure olive oil is lighter and milder in flavor and has a higher smoke point, which means it is less likely to burn.

Answer 2

No they are not exactly the same. They come from the same place but are processed differently. Extra Virgin olive oil comes from the first pressing and only has about 1% acidity. Check out the links it will explain everything. If you are wanting to fry something use Olive Oil because it is better for high heats.

Answer 3

yes olive oil and virgin olive oil are the same oil, but with different tastes, extra virgin olive oil comes from the first pressing of the olives, virgin olive oil comes from the second pressing etc, extra virgin tends to have a more robust and stronger taste to, that is why it is good for salads, etc, for pan frying regular olive is better, because it doesn't have such a strong taste, and does not take away any of the flavors of the food you are frying, the best oil to use for pan frying is peanut oil, it has no taste, and has a high burning point.

Answer 4

Here's your answer and the link to it! Hope it helped.

Encyclopedia

Definition: Pressing tree-ripened olives extracts a flavorful, monounsaturated oil that is prized throughout the world both for cooking (particularly in Mediterranean countries) and for salads. Today's marketplace provides a wide selection of domestic olive oil (most of which comes from California) and imported oils from France, Greece, Italy and Spain. The flavor, color and fragrance of olive oils can vary dramatically depending on distinctions such as growing region and the crop's condition. All olive oils are graded in accordance with the degree of acidity they contain. The best are cold-pressed, a chemical-free process that involves only pressure, which produces a natural level of low acidity. Extra virgin olive oil, the cold-pressed result of the first pressing of the olives, is only 1 percent acid. It's considered the finest and fruitiest of the olive oils and is therefore also the most expensive. Extra virgin olive oil can range from a crystalline champagne color to greenish-golden to bright green. In general, the deeper the color, the more intense the olive flavor. After extra virgin, olive oils are classified in order of ascending acidity. Virgin olive oil is also a first-press oil, with a slightly higher level of acidity of between 1 and 3 percent. Fino olive oil is a blend of extra virgin and virgin oils (fino is Italian for "fine"). Products labeled simply olive oil (once called pure olive oil) contain a combination of refined olive oil and virgin or extra virgin oil. The new light olive oil contains the same amount of beneficial monounsaturated fat as regular olive oil...and it also has exactly the same number of calories. What the term "light" refers to is that--because of an extremely fine filtration process--this olive oil is lighter in both color and fragrance, and has little of the classic olive-oil flavor. It's this rather nondescript flavor that makes "light" olive oil perfect for baking and cooking where regular olive oil's obvious essence might be undesirable. The filtration process for this light-style oil also gives it a higher smoke point than regular olive oil. Light olive oils can therefore be used for high-heat frying, whereas regular olive oil is better suited for low- to medium-heat cooking, as well as for many uncooked foods such as salad dressings and marinades. The International Olive Oil Institute recommends using pure olive oil for frying, since the flavor of extra virgin olive oil tends to break down at frying temperatures, making the added expense a waste. Olive oil should be stored in a cool, dark place for up to 6 months. It can be refrigerated, in which case it will last up to a year. Chilled olive oil becomes cloudy and too thick to pour. However, it will clear and become liquid again when brought to room temperature. See also fats and oils.

Answer 5

Virgin and extra virgin are a little more refined. I tend to use XV for salads or dressings that are not cooked. For cooking just regular is OK.

Answer 6

try extra virgin olive oil, thats the purest one

Answer 7

http://www.spiritscorner.com/ing/aceites.html

Answer 8

no......big taste difference when cooking............xtra virgin is better