Virgin refers to "first". Virgin oil usually refers to the first batch of oil that is extracted after the first cold press. It is generally a little thicker and more stable under hotter conditions (cooking). "Extra virgin" refers to the very first cold press of the olives. This is the oil in its most raw and pure form. It is best consumed at room temperature, though is fine for light cooking. Refrigeration is always recommended for any oil.
Answer 2: Only extra virgin olive oil and virgin olive oil are direct extractions from the fruit. Refi ed or common olive oil and olive pomace are chemically treated to neutralize strong flavors. The oil's qualities last up to about 18 months. Light deteriorates it's components, so oil should be stoted in a cool, dark place.
The difference between extra virgin olive oil and virgin resides in quality. These two olive oils are 100% olive juice, being the extra virgin olive oil of higher quality. You can find more information here: oliveoilsfromspain.org/extra-virgin-olive-oil/
Less oleic acid
Extra virgin olive oil is from the first pressing, which is what squeezes the oil out. Virgin olive oil is from the second pressing, and so on down to regular old olive oil.
extra virgin olive oil
You can always do this. Extra Virgin Olive Oil is very expensive. Vegetable Oil is a cheap substitute of lower quality.
Extra Virgin Olive Oil
Extra virgin olive oil is the first oil pressed from the olive. So for that type of olive, it may be called the best. I'm sure you could find some type of olive you don't like, in which case its extra virgin won't be as good to you as regular of some other type.
Olive oil (the same kind) can be used for both cooking and salad dressings. The best to use - especially for salads - is extra virgin olive oil. Extra virgin olive oil has the highest olive flavor. Regular olive oil is light in flavor, and extra light has very little olive flavor.
Extra virgin olive oil is healthier
You would want to use extra virgin olive oil.
extra virgin olive oil
Regular olive oil isn't as purified or as good as extra virgin. Extra virgin is sweeter, and does better in recipes than regular olive oil. Extra virgin is from the first pressing of the olives. Regular comes later after the olives are pressed again and a lot of the olive taste is no longer in the oil. Extra virgin oil is a bit stronger, say if you were making thick cookies, it would be a lot better because if you use regular olive oil the cookies would most likely stick to the pan. Answer 2: Olive oil is the Mediterranean's liquid gold and since oil flows from the olives without need of additives or any chemical process, all of the oil's natural qualities, flavor and aroma are preserved. Only extra virgin olive oil and virgin olive oil are direct extractions from the fruit. Refined, or common olive oil and olive pomace oil are chemically treated to neutralize strong flavors.