what is the difference between Virgin and extra Virgin olive oils?

Answer 1

Extra virgin olive oil is the first pressing of the olives. Virgin oil is the second pressing.

Answer 2

Only the very best oils in the world can be labeled 'extra virgin.' But what does that mean? Unfortunately, the answer is, 'It depends.'

First, the International Olive Oil Council (IOOC), which sets the standards, has recently made the rules more strict. That's the good news. The bad news is that the United States is not a member of the IOOC, so the IOOC grading regulations don't have any enforceable meaning in this country.



That having been said, there are many correctly-labeled oils available here. Here's what the terms (should) mean:

Until 1995, 'extra virgin' simply meant that the oil was mechanically produced (pressed, rather than chemically refined), and had an oleic acid level under 0.8 percent. 'Virgin' olive oil was mechanically produced, with acidity of between 0.8% and 3%; other grades follow, concluding with lampante, or 'lamp oil.' Few quality producers bother to market any oil that isn't extra virgin.

In 1995, the IOOC added a new requirement for extra virgin status: the oil must taste good (what a concept). Oils are put through a blind organoleptic analysis by a panel of experts. They are rated on a 9-point scale, and must score 6.5 or higher to receive 'extra virgin' designation.

The members of the California Olive Oil Council (including DaVero) have voluntarily adopted international standards for our labeling, and are working with the US government to get labeling laws in the US that are consistent with those used elsewhere in the world.

You may have noticed that you can buy olive oil in the supermarket that is labeled as 'Pure' or 'Original' or 'Light' or the like. These mean that the oil has been refined, rather than pressed. They are like corn, safflower, peanut, or canola oils: they're great for sautéing, but they are largely without flavor.

Answer 3

Virgin Olive Oil says no to sexual advances on a date...EXTRA Virgin Olive Oil says no to the date

Answer 4

EVOO is from the first cold pressing of the olive fruit; the second cold pressing can still be called 'virgin;' but in each subsequent pressing, which may include heating the pulp in order to extract the last vestiges of oil from the fruit, the overall quality & purity declines. That's the easy answer, without needing to resort to a degree in chemistry or government agency doublespeak.

Answer 5

Its the amount of times that they press the olives to get the oil out. The fewer times the olive is pressed the more 'virgin' the oil is. Better quality in other words - and more oney!!!

Answer 6

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.
2)REFINED OLIVE OIL is obtained from virgin olive oils, generally Lampante, by refining methods that do not alter the initial glyceride structure of the oil.
3)OLIVE OIL is a specific foodstuff term for a blend of refined olive oil and virgin olive oil fit for consumption as is.

Answer 7

Extra virgin is the purest form of Olive oil so far you can get.

Answer 8

Virgin, oil from the first pressing.
Extra, and other levels of intensity below, Virgin, therefore, are not so full of flavour, but for general cooking etc., preferable to virgin which is so expensive and imparts a strong flavour which is not desirable, when cooking something with a delicate flavour.

Answer 9

extra virgin is the first squeeze of the olive whilst virgin is just whats left over

Answer 10

Full desciption here

http://en.wikipedia.org/wiki/Olive_oil

All to do with extra Virgin Oil being from the first pressing and it is superior quality because it has less acidity.