2007-04-26 02:37:49 · 17 answers · asked by hazem_labib2001 2 in Food & Drink ➔ Other - Food & Drink
correction: it is VIRSION Olive oil and NOT VERSION
2007-04-26 02:50:35 · update #1
It's Virgin olive oil and Extra Virgin Olive oil
Extra Virgin Olive Oil (or EVOO as Rachael Ray calls it) is the first pressing of a batch of olives. It is considered the premium oil and much desired for low heat cooking. In my estimation it is worth the extra price because it is darker green, tastes more of the fruit (olive), is richer and better to cook with and use at the table.
Virgin olive oil is the second pressing.
Each time they press or press and heat the olives the oil becomes successively worse in tast. It is still oil but it does not have the full bodied fruity flavor of Extra Virgin Olive Oil
Here is a good olive oil link
http://www.oliveoilsource.com/mill_and_press_facts.htm
2007-04-26 02:39:42 · answer #1 · answered by Anonymous · 0⤊ 0⤋
It depends upon the pressing and when the olives are picked. Olives are pressed several times, to get as much of the oil out as possible. Virgin olive oil is from the first pressing. Extra virgin olive oil is from the olives picked at the start of the 'picking' season - they are therefore 'young' olives that have not been on the vine for a long time.
I hope this makes sense to you!
2007-04-26 09:44:51 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Extra virgin olive oil comes from the fist time the olives are pressed and is a richer oil. Regular olive oil is pressed after the first pressing and is a bit less rich. It really depends on what you are doing with the oil, regular is cheaper and may work just fine for your use.
2007-04-26 09:41:03 · answer #3 · answered by Paula D 2 · 1⤊ 0⤋
There are the techincal definitions of Extra Virgin and Virgin:
Extra virgin olive oils are produced from the first pressing, which is performed within 24 to 72 hours of harvesting. Mechanical or hand pressing are the only methods used to obtain extra virgin olive oil. No heat or chemical processes are used. The oil obtained from the first pressing is the only olive oil that can be classified as extra virgin (or virgin, depending on the natural acidity level).
Virgin olive oil grades are produced in the same manner as extra virgin grades. The oil is not refined or processed after pressing. The natural acidity levels are greater than extra virgin grades, ranging from 1.5% to 3.3%. The flavor and aroma of virgin olive oil is of the highest quality. The oil obtained from the first pressing is the only olive oil that can be classified as virgin (or extra virgin, depending on the natural acidity level).
However, wikipedia brings up the point that USDA labeling laws do not regulate the extra virgin and virgin olive oil classification... which means if someone were shady they can call it virgin or extra virgin with no legal repercussions.
2007-04-26 09:42:09 · answer #4 · answered by Dave C 7 · 0⤊ 0⤋
Isn't it Virgin Olive Oil/ Extra Virgin Olive Oil?
Not sure of the difference. Read the ingredients.
2007-04-26 09:40:05 · answer #5 · answered by Mujer Bonita 6 · 0⤊ 0⤋
Olive oil is usually graded "Virgin" or "Extra Virgin". In order to extract the oil from the olives pressure is applied to the olives. If too much pressure is applied too quickly, heat is generated and it lessens the quality of the oil. Extra virgin olive oil is carefully monitered to insure heat is not generated, thus not lessening the quality of the oil. This is also known as "cold pressing".
2007-04-26 09:51:36 · answer #6 · answered by nyfrontrunner 1 · 0⤊ 0⤋
Has to do with how many times the oil is filtered/pressed. Virgin Olive oil is less fruity/aromatic and is better for sautee and cooking. Extra Virgin is better for salads and low heat dishes as it has a lower smoke point(temp at which is "smokes" and get's all nasty). If your looking for flavor use EVOO if your looking for clean healthy oil to cook with use Olive Oil.
2007-04-26 09:42:22 · answer #7 · answered by a_talis_man 5 · 0⤊ 0⤋
extra VIRGIN olive oil comes from the first press of the olives and is the most flavorful. VIRGIN is from the nest couple of presses and slightly loses flavor with each press until you just have olive oil. (no virgin)
2007-04-26 09:42:04 · answer #8 · answered by sac 1 · 1⤊ 0⤋
Extra virgin is the 1st pressing of the olive. It's darker in color, and has a fruitier, more distinctive flavor. 2nd press is virgin and it's lighter, and milder. Plain olive oil is is subsequent presses, not much flavor, can be used in place of vegetable oil.
2007-04-26 09:42:07 · answer #9 · answered by Kimberly H 3 · 1⤊ 0⤋
Its Virgin - Extra Virgin olive oil is filtered more than regular virgin. Virgin olive oil is a little darker and has a little more flavor
2007-04-26 09:40:12 · answer #10 · answered by Anonymous · 0⤊ 0⤋