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

Probably the Holy Grail of oils, olive oil is one half of the “holy duo” of oils and fats (a combination of equal parts olive oil and melted butter). The range of uses for olive oil could occupy a book in themselves. Needless to say it is a prime oil for shorter sautés, sweats, for helping to flavor broths, use in salad dressings, as a flavoring agent in its own right when drizzled on top of a dish, as a dipping agent for bread, etc.

Olive oil is the only commonly used oil extracted from the flesh of a fruit and not from seeds (avocado oil and coconut oil may also be extracted from the flesh of each item, but are rarely used in cooking).

Due to the fact it is derived from the flesh of the olive fruit, olive oil retains much of the subtlety and flavor of the original fruit, and as a result comes in a variety of grades, differing in color and flavor widely not only across different grades, but within them, and is probably one of the few foods which has flavors subtle and complex enough to be comparable to wine.

As a general rule, olive oil comes in four different grades fit for human consumption, with the grading depending on a variety of factors, including the means used to extract the oil, the temperature of the oil during extraction, and the amount of free oleic acid found in the oil once it has been extracted.

Extra Virgin Olive Oil (often abbreviated EVOO) refers to any olive oil obtained from the first cold pressing of olives, using no heat or chemicals, where the temperature of the oil never exceeds eighty six degrees and the final acid content of the oil is less than .8 percent. Because of its very low level of acid and the care with which it is extracted, extra virgin olive oil generally has the most intense yet subtle flavor of the original fruit, as well as the darkest green color, of all the olive oils.

However, due to the fact the extraction method is very labor intensive and the fact little of the oil extracted has an acid content low enough for the oil to qualify for extra virgin status, it is also the most expensive grade of olive oil.

Virgin Olive Oil refers to any olive oil obtained from the first cold pressing of olives, using no heat or chemicals, where the temperature of the oil never exceeds eighty six degrees and the final acid content of the oil is between .8 percent and two percent (standards for this grade vary slightly as there is another grade called “ordinary virgin olive oil” which allows up to 3.3% acidity… however as a strict rule, if it is only referred to as “virgin olive oil”, the acid content should not exceed two percent). Because of its higher acid content, virgin olive oil is lighter in taste and color than extra virgin.

Olive Oil with no virgin label applied simply refers to a blend of refined oils (which are refined to reduce unacceptable acid levels since virgin oils with an acid content over 3.3% are considered unfit for human consumption until the excess acid is processed out) and virgin oils. It’s basically the “ground beef” of olive oils, combining whatever is left after the prime oil is taken away to yield a usable product. Because of the refining process and generally unacceptable initial quality of at least some of the oil in the blend, it tends to have a much lighter color and flavor than the virgin oils do.

Olive Pomace Oils are the final grade you may find, though they are very rare in retail stores. Any oil which contains the word pomace was extracted using chemical means and not mechanical ones. To be blunt, this is bad juju for a fruit so willing to give you pristine oil to begin with.

What’s the short and sweet of navigating the olive oil world? Extra virgin olive oil is going to be the most intensely flavored, the darkest in color, and ultimately the oil which retains the most pure natural olive flavor. Virgin is one step down from that, and anything just labeled “olive oil” or “pure olive oil” bringing up the rear on all fronts.

Which is best? Honestly you’re probably better off not bothering with anything which can’t at least achieve a “virgin” grade since you know it was either chemically extracted (bad juju where olive oil is concerned) or was unfit for human consumption before a second refining.

However, like all matters of personal taste, especially with something expressing so many subtle flavor characteristics, the right oil for you isn’t necessarily what someone else thinks it should be. It’s the oil you like best and which you enjoy the most in your dishes.

If you have any more questions concerning olive oil, please feel free to ask, or you can check with the International Olive Oil Council, which sets grade standards and determines quality control procedures for olive oil (yes, there's actually a governing body of olive oil, I kid you not) at http://www.internationaloliveoil.org/

Answer 2

They are not the exactly the same. Extra Virgin olive oil comes from the first press. Extra Virgin olive oil has a more complex taste than Olive Oil. Extra Virgin is used to brush breads, dressings for salads or anything that needs a little flavor. Extra Virgin also has a lower heat capability. If you are wanting to fry something use Olive Oil because it has a higher heat tolerance. Check out the links below.

Answer 3

You can use either one for pan frying. The only difference between virgin olive oil and regular olive oil is that virgin olive oil is made from the first press and is the first oil to be obtained from the plant. The regular olive oil is made from pressing the plant several more times. The virgin oil is more clear and light and thus cost somewhat more.

Answer 4

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 5

Virgin olive oil is a type of olive oil. Virgin means that it is not processed at all, so the more "virgin" it is the better the olive taste.

Answer 6

no virgin olive oil comes from the first pressing of the olives when the do additional pressings it can only be called olive oil

Answer 7

Olive, virgin and extra virgin are all olive oil, obviously, but Olive has been filtered once, virgin twice, and extra virgin three times. Thus you pay more for the latter two.

Answer 8

I believe that virgin olive oil is from the first pressing, and has more flavor, Maybe too much flavor for some dishes.

Answer 9

virgin olive oil is the first cold press, if it just reads olive oil you may be getting a lesser quality oil

Answer 10

I use nothing but virgin olive oil.

Answer 11

extra virgin olive oil is more pure and better to use