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 first extraction of oil from the olive is extra virgin olive oil, the second being virgin 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.
Yes, it does.Extra Virgin Olive Oil is the best oil to use for cooking.It is actually GOOD for you!
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 OilThis is the highest quality of olive oil. Note that extra virgin olive oils vary widely in taste, color, and appearance. Their taste and aroma should reflect the fact that they were made from olives and have some positive attributes (that is, they cannot be totally tasteless). They are supposed to have no taste defects.Olive OilOlive oil is the oil consisting of a blend of refined olive oil and virgin olive oil fit for consumption as they are. The cheap refined oil is mixed with more flavorful virgin oil. Some countries require a more specific designation.Summary: Extra virgin is the purest of the pure olive oil. Olive oil is a blend of lower quality (and usually taste).
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.
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.
You would want to use extra virgin olive oil.
Yes and no.Extra Virgin Olive Oil IS a vegetable oil but it is quite expensive and tastes very special. This means that cooks would use the term "vegetable oil" to refer to a cheap cooking oil such as 'Corn Oil', 'Peanut Oil' or 'Maize Oil' and reserve the 'Extra Virgin Olive Oil' for flavoring a finished dish or making a dressing (cooking with it destroys the special taste!). You should never cook with Extra Virgin Olive Oil
Extra virgin olive oil is healthier
extra virgin olive oil
There are approximately 120 calories on one tablespoon of extra virgin olive oil.
If you use clear or "light", or extra light olive oil then yes you can. Do Not use virgin, extra virgin or pomace oil as these will impart an undesireable taste.
Extra Virgin Olive Oil is darker and has a more pronouced olive taste than other olive oils. It is particularly suited to salad dressings and sauces. For baking (unless you are making olive bread) a lighter olive oil or canola oil would be preferable.
i myself preffer a light and delicate dressing. one with a slight garlic after taste that does not ruin the balance of the high quality extra virgin olive oil. but then again, what makes an olive an EXTRA virgin?
extra virgin olive oil or salt
The answer I have found is "olyfolie"
Extra Virgin Olive Oil
Pretty much every supermarket will carry exra virgin olive oil, possibly even multiple brands of it.
You would use it anywhere that you would use regular olive oil.