Does the type you use really make a difference when you are cooking?
2006-06-20 19:27:01 · 8 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
* 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.
* Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. It commonly lacks a strong flavor.
* Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants.
* Lampante oil is olive oil not used for consumption; lampante comes from olive oil's ancient use as fuel in oil-burning lamps. Lampante oil is mostly used in the industrial market.
2006-06-20 20:16:34 · answer #1 · answered by Anonymous · 3⤊ 2⤋
Took this off a web encyclopedia. Here's the link too!
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.
Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% acidity. It commonly lacks a strong flavor.
Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants.
Lampante oil is olive oil not used for consumption; lampante comes from olive oil's ancient use as fuel in oil-burning lamps. Lampante oil is mostly used in the industrial market.
2006-06-21 02:45:10 · answer #2 · answered by halton13316 6 · 1⤊ 0⤋
The previous answer about the pressing is correct.
When cooking with olive oil, I prefer to use just Olive Oil. It is cheaper than EV and V Olive oil, and still gives the flavor to the food. Use EV or V Olive Oil for receipes that are not cooked.
2006-06-21 04:51:22 · answer #3 · answered by Anonymous · 0⤊ 0⤋
It's just the level of "oliveness" that it has. Extra virgin is really rich and has a strong olive taste, and the regular one is more like regular oil. Extra virgin is the best!
2006-06-21 02:31:58 · answer #4 · answered by vincenzi 3 · 0⤊ 0⤋
All olive oils are graded in accordance with the degree of acidity they contain.
I dont know about the difference where cooking is concerned.
Check out my source link for further information.
2006-06-21 02:36:48 · answer #5 · answered by kennet_foray 2 · 0⤊ 0⤋
extra virgin = first pressing of the olives, has the most flavor
virgin = second pressing of the olives, milder flavor
olive oil = subsequent pressings of olives, least amount of flavor
2006-06-21 09:06:09 · answer #6 · answered by J Somethingorother 6 · 0⤊ 0⤋
exrat virgin is the first cold pressing
virgin is the second
then they heat em up and press em again for the regular stuff
2006-06-21 02:35:01 · answer #7 · answered by Mac Momma 5 · 0⤊ 0⤋
i think the first cooks cleaner or taste better. and further down your list it gets worst.
2006-06-21 02:31:38 · answer #8 · answered by theswarm666x 5 · 0⤊ 0⤋