extra virgin is the first press virgin is the second and olive oil is the last press of the olives so they get less in strengthWhat is the difference between Olive Oil, Virgin Olive Oil and Extra Virgin Olive Oil?
I was going to write a cheap, sleazy answer to do with sex, but decided it was too cheap and sleazy xWhat is the difference between Olive Oil, Virgin Olive Oil and Extra Virgin Olive Oil?
the difference is how refined they are... olive oil won't have been so well quality controlled, it may have a few bits of olive in it, virgin olive oil and extra virgin olive oil usually are made from only one type of olive, and they will have been through the refining process several times. If you ever get the chance, go to a tiny town called sfinari on the west of Crete, it's really hard to find but if you can, there's an olive oil factory there, and a woman in the local cafe/taverna called Artemisia makes gorgeous honey from her bees. great for a half term holiday. I'm not having you on, it's great! if you want proof, one of my friends owns a house there, visit http://sfinari.com/ to have a look
Extra virgin is the first pressing, Virgin is the second. Both are cold pressed. Then comes olive oil, the third grade.
Extra virgin olive oil, is the first pressing of the olive, virgin olive oil is the second pressing and olive oil is the third pressing.
Extra virgin is from the first pressing of the olives, followed by virgin from the second pressing until you get to the lowest grade of just olive oil. Extra virgin obviously is the most expensive and flavorful too.
For a really good explanation go to www.filippoberio.co.uk
experience?
It depends on the promiscuity of the olive tree.
Types of Olive Oil
Olive oil is made only from green olives. Nearly the entire production of green olives in Italy is converted into olive oil.
Flavor, color, and consistency vary, like fine wines, due to different olive varieties, location, and weather. The olive oils of some small producers are treated and priced like fine vintage wines.
Extra-Virgin Olive Oil:
Any olive oil that is less than 1% acidity, produced by the first pressing of the olive fruit through the cold pressing process. Most olive oils today are extra virgin in name only, meeting only the minimum requirement. Extra virgin is a chemical requirement that does not indicate quality and taste.
Virgin Olive Oil:
It is made from olives that are slightly riper than those used for extra-virgin oil and is produced in exactly the same manner. It is essentially defective Extra Virgin oil. This oil has a slightly higher level of acidity (1 1/2).
Refined Olive Oil:
Olive oil known as ';Refined Oil'; is obtained from refining virgin olive oil that has defects (the result is an essentially tasteless olive oil). Among the defects are a natural acidity higher than 3.3%, poor flavor, and an unpleasant odor. This product is also known as ';A'; refined olive oil.
Pure Olive Oil:
Pure olive oil, often simply called olive oil, comes either from the second cold pressing or the chemical extraction of the olive mash left over after the first pressing. Also called commercial grade oil. It is lighter in color and blander than virgin olive oil. It is more general-purpose olive oil. Pure refers to the fact that no non-olive oils are mixed in.
Refined Olive-Pomace Oil:
Oil which is obtained by treating olive pomace with solvents is refined using methods which do not lead to alterations in the initial glyceridic structure. Don't buy this grade, as it is bad for you.
Olive-Pomace Oil:
Olive oil which consists of a blend of refined olive-pomace oil and virgin olive oil. Don't buy this grade, as it is bad for you.
Light %26amp; Extra Light'; Olive Oil:
The olive oil that you see on the supermarket shelf advertised as ';light'; or as ';Extra Light'; olive oil contains the exact same number of calories as regular olive oil and is a mixture of refined olive oils that are derived from the lowest quality olive oils available through chemical processing. These oils are so bad that cannot be consumed by humans without refining.
Extra Virgin Olive oil is from the first pressing of the olives and Virgin olive is from the second pressing.
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 with 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.
* Olive-pomace oil is a blend of refined pomace olive oil and possibly some virgin oil. It is fit for consumption, but it may not be called olive oil. Olive-pomace oil is rarely found in a grocery store; it is often used for certain kinds of cooking in restaurants.
* Lampante oil is olive oil not used for consumption; lampante comes from olive oil's ancient use as fuel in oil-burning lamps. Lampante oil is mostly used in the industrial market.
