Thursday, January 7, 2010

What is the difference between extra virgin olive oil and olive oil..?

...other than the difference between the names themselves?





Also, would it be okay to substitute the extra virgin olive oil in this recipe here for olive oil?





http://www.jamieoliver.com/recipes/salad鈥?/a>What is the difference between extra virgin olive oil and olive oil..?
';Virgin'; olive oil sim[ply means that the way they extracted the oil was a mechanical process, with no chemicals used. The ';extra'; means that it was tested in two ways...by a taster and in a laboratory, and that it was free of ';defects';, which means it it was clear, pure, had the right taste, the olives were picked at the optimum time for producing oil, etc, etc. There is also ';fine'; olive oil, which is mechanically, chemically free, produced but is slightly defective according to industry standards. Now, things like ';pure'; olive oil, ';light'; and ';extra light'; means that the olives have been either heated or chemically treated to release their oil. It's a lower quality oil and the taste is very different.





It would be best to use the suggested oil, simply because extra virgin is so light and tasty and being produced mechanically it has more healthy benefits (its a natural oil), but it isn't really necessary.What is the difference between extra virgin olive oil and olive oil..?
Regular and Organic Extra Virgin olive oil: is produced with the traditional cold-press process without use of heat or chemicals and contains 100% olive oil . There are no additives added.


Virgin olive oils: this oil is obtained only from the olive, the fruit of the olive tree. It has not undergone any treatment other than washing, decanting, centrifuging and filtering. It excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources.





For that salad, I would use also the regular Olive oil.
To get the olive oil, the olives need to be pressed...


the oil you get from the first press is extra virgin


the oil you get from the second press is virgin


and the third is olive oil- here they use chemicals and stuff...





You can substitute it... extra virgin is too rich for me anyway but thats just me





Thats the difference between virgin and regular... trust me i know olive oil....
Extra virgin is finer, and a lot more absorbent than regular olive oil...most olive oil has a yellowish color to it, sometimes a lightish green, but the really really pure virgin oil is green almost deep sea green, that's another way to know the difference...the deeper green the better the olive oil, which also determines the cost of it....hope I answered your question..
';Extra virgin'; olive oil is from the first pressing of the olives. In the better brands, it is cold pressed, using no heat, and it is usually darker, with a much more distinctive taste than other olive oils.





You COULD substitute regular olive oil for the extra-virgin in that recipe, but you're going to sacrifice a lot of taste if you do.
What you really need to know is that EVO is the most various olive oils.


EVO should NEVER be used for cooking because heat destroys it's flavor and thus wastes the money that you spent on that all that flavor.
Silly me.





I always thought that they wrung out virgins for one type, and the other type you paid less for because it had been around the block a few times.





.
Extra virgin is more finely distilled. Thus, more expensive.
Extra Virgin means the first pressing, highest quality %26amp; therefore price.


It has more flavour, is still just olive oil, so if you have it use it.
Virgin - tight


Extra virgin --- super tight
Virgin Olive Oil hasn't lost its virginity yet.
1 is more easier ignitable?
One has unicorns, one only has ONE unicorn.
extra virgin is better for you.
Virgin olive oil isn't a slut.
Trust Clo she knows her Olive Oil!

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