What is it that makes extra virgin olive oil more virginal than regular virgin olive oil?

Answer 1

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.

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Answer 2

Extra Virgin Olive Oil

This 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 Oil

Olive 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).

Answer 3

The difference is in the whole process, from planting to harvesting, how the soil is treated, and how it should be used to obtain a bio-result.

The cold-pressing process has to be done to preserve the antioxidant properties. And finally, it is important that this product does not exceed the time between production and consumption, i.e. a young olive oil when consumed is closer to its post-harvest version. Ideally, the olive oil should not be older than 12 months.

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They are usually very responsive on their website and the product has a premium quality, but most of all, their olive oil says a lot about the connection between tradition, innovation, and family roots.

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Answer 4

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.

Answer 5

Virgin olive oil is the very first pressing of the Olives to extract the oil

Extra Virgin olive oil has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams (0.8%), and the other characteristics of

which correspond to those fixed for this category.

Virgin olive oil has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams (2.0%) and the other characteristics of which correspond to those fixed for this category in this standard.

Answer 6

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.

Answer 7

The first extraction of oil from the olive is extra virgin olive oil, the second being virgin oil.

Answer 8

whenever u think you need it 4 foods. i put olive oil in salads nd its VERY good. omg i love it. if u like salad nd u like olives nd oil, you'd love salads w/ olive oil.

Answer 9

Is is olive oil pressed from very young olives. Young olives taste better but are smaller, so it takes more of them to make a bottle of oil - hence it's a delicacy.

Answer 10

Extra virgin olive oil simply means low fat. In the production method, the oil is separated to make a lower fat solution.