Olive oil?

Question

What is the difference between olive oil and extra virgin olive oil apart from the taste? Why is it dearer?

Answer 1

Extra virgin olive oil, the cold-pressed result of the first pressing of the olives, is only 1 percent acid. It's considered the finest and fruitiest of the olive oils and is therefore also the most expensive. Extra virgin olive oil can range from a crystalline champagne color to greenish-golden to bright green. In general, the deeper the color, the more intense the olive flavor. After extra virgin, olive oils are classified in order of ascending acidity. Virgin olive oil is also a first-press oil,
with a slightly higher level of acidity of between 1 and 3 percent. Fino olive oil is a blend of extra virgin and virgin oils (fino is Italian for "fine"). Products labeled simply olive oil (once called pure olive oil) contain a combination of refined olive oil and virgin or extra virgin oil

It is more expensive because it is more refined.

Answer 2

Extra virgin olive oil comes from the first pressing of the olives and there is no refined oil in it (refined oil has been treated with chemicals, whereas unrefined oil is only obtained by pressing olives and with no added physical-chemical procedure. Refined oil loses a lot of nutrients during the refining process).
Virgin oil does not contain refined oil, but comes from the second pressing of olives.
The oil that you find in the shops under the name of olive oil is a blend of virgin oil and refined virgin oil.
The taste of olive oil only depends on the variety of the olives, on how ripe the olives were when they were picked and on the acidity of the fruit.
So, extra virgin olive oil is just better quality then the rest.

Answer 3

Depending on its place of origin and the variety of olives used , olive oil has a wide range
of flavors and fragrances. The consumer should choose and purchase the type that best
suits his/her particular taste, as well as keeping in consideration the type of food it will be
used to prepare.

Extra virgin olive oil is like fine wine. Its taste and aroma can be easily distinguished by
the nose and the palate, then discussed and dissected.

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. This product will not had 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 consumption 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.

Read more at http://www.olioandolive.com/Articles.asp?ID=292

Answer 4

Extra virgin olive oil is from the very first pressing. It has more flavor and is more desired which why it costs more.

Answer 5

evoo ( sry to talk like that annoying ho racheael ray, but easier to rite lol) is made frum the 1st press, therefor having the most flaovr

Answer 6

extra is more refined

Answer 7

you can find more detail in this website:
www.olivenutrition.net