Extra virgin olive oil vs. pure olive oil?

Question

Which one is better?

Answer 1

What are the differences among extra virgin olive oil, ordinary olive oil, and "light" olive oils?
Extra Virgin Olive Oil. "Extra" is the highest grade for olive oil--the best you can buy. The virgin oil produced from the mechanical pressing described above may be called "extra" if it has less than 1% free oleic acid, and if it exhibits superior taste, color and aroma. Thus, the "extra" in extra virgin olive oil means "premium," or simply, "the best."

Olive Oil. Ordinary "olive oil" is actually a blended oil product. Olive oil producers start with low quality virgin olive oils. For these oils to be fit for consumption, they must be refined using mechanical, thermal and/or chemical processes. The resulting "refined olive oil" is largely colorless and tasteless. Before the resulting product is sold as "olive oil," the producer blends into the refined olive oil a percentage of quality virgin olive oil to provide color and taste.

"Light" or "Mild" Olive Oil. Light olive oil is a variation on ordinary olive oil. Producers of this product use a highly refined olive oil, and add less quality virgin oil than that typically used to blend olive oil. The only thing "light" about light olive oil is the taste and color; it has the same caloric and fat content as other oils.

Olive-Pomace Oil. Olive-pomace oil is the residue oil that is extracted by chemical solvents from previously pressed olive mash. This oil must be highly-refined to remove chemical impurities. Like ordinary olive oil, refined olive-pomace oil is enriched with virgin olive oil prior to sale.

Olive Oil Blends. Olive oil blends (e.g., canola oil enriched with some virgin olive oil) are sometimes used as a more economical substitute for olive oil (but not as a substitute for extra virgin olive oil). Because the production of good olive oil is labor intensive--the olives must essentially be picked by hand--the resulting product is more expensive than other vegetable oils. To offer a more economical product with some of the goodness of olive oil, some companies make olive oil blends. In an olive oil blend, the producer uses a base of a less expensive vegetable oil (e.g. canola oil) to which it adds a percentage (e.g. 25%) of virgin olive oil. These products have proven particularly attractive to restaurant and institutional purchasers where the small savings per tablespoon results in big savings due to the large volume they purchase.

Answer 2

If you are using it in a salad dressing, or a recipe where the taste of the oil is important use the Extra virgin olive oil. If it is for general cooking, use virgin olive oil. If all the label says is 'pure', it is the lowest grade of oil.

Extra virgin is a grade that refers to the first pressing of the olives.

Answer 3

Same thing that Big Jay said, but I would add that pure olive oil is made refining many times the olive remains, so the substances used to refining the olives in the pure olive oil are present in a higher percentage.

Talking about taste you can use virgin olive oil for your salad or for the steak or for dishes that contain mixed flavours and in which the flavour of the oil can be added

Answer 4

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 has 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.

Answer 5

Actually you will find the virgin olive oil a tad more flavorable and usually somewhat "lighter" in complexity.

Overall - other than the difference in the price there is very little difference at all - with virgin olive oil usually being the most expensive of the two.

Answer 6

I much prefer the tatse of extra virgin olive oil and find it seems less greasy (if that is possible for an oil!) It is nicer on salads as it doesn't coat the leaves in a gloopy slime!! I also find it makes roast potates taste much nicer and fried bread - although it is a bit extravagent using it for this.

Health wise I am sure extra virgin is supposed to be healthier but I don't know why.

Answer 7

For general cooking I use extra virgin olive oil. But for salad dressings and dipping sauces I use pure because of the flavor. It's more intense.

Answer 8

In the superstore, fruits are usually picked out far too soon. Some are rocks, many are bitter. Some of the fresh vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.

Answer 9

i would say extra virgin oil its seems to be lighter

Answer 10

extra virgin is much more heathy but i prefer the pure ones