Is there a big difference between extra virgin olive oil and olive oil, for cooking ??

Answer 1

Extra-virgin is heavier- it's from the 2nd pressing of the olives (Just plain "virgin" is the first pressing). Just "Olive Oil" is taken from what's left over after the 2nd (extra virgin) pressing.
I'm Eye-talian, and I use extra-virgin. In my opinion, if you're going to use lighter olive oil than extra virgin, you may as well save some money and just use canola oil.
The taste and strength of the oil does vary somewhat by brand- and the Greek olive oil is quite different than the Italian brands (but also quite good!).
In short: Just try different things and see which appeals to you the most.

Answer 2

Yes it is a big difference between them. Extra virgin olive oil is the first press, which will give you stronger flavor and lower burning point . In the other hand the oil for cooking mostly the time is a blend of oil, as 10% olive oil, 90% vegetable oil, which has a higher burning point. That is why extra virgin olive oil is recommended to be used on salads, fish, and meat after been cooked not during the cooking process.

Answer 3

there is a definate difference, virgin olive oil is from the first press of the olives, it is the purest - from then on olive oil is olive oil

Answer 4

The extra virgin might have some better health benefits, although I don't I don't know how much good it would do after it's cooked.

Answer 5

extra virgin is pure from the first press and full of anti-oxidants,plain olive is from various presses and more ideal to use for cooking.The people from around the mediterranean use virgin instead of butter.

Answer 6

the taste, the extra virgin is lighter

Answer 7

i guess evoo has not had heat-treatment and less handling stages prior to bottling thus it is best for salads and those that would have little or no heat treatment. for heavy cooking, use a less expensive o-o