The difference in types of Olive Oils

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Types of olive oil

Generally, olive oil is extracted by pressing or crushing olives. Olive oil comes in different varieties, depending on the amount of processing involved. Varieties include:

Extra virgin - considered the best, least processed, comprising the oil from the first pressing of the olives.
Virgin - from the second pressing.
Pure - undergoes some processing, such as filtering and refining.
Extra light - undergoes considerable processing and only retains a very mild olive flavour.


When buying olive oil you will want to obtain a high quality EXTRA VIRGIN oil. The oil that comes from the first "pressing" of the olive, is extracted without using heat (a cold press) or chemicals, and has no "off" flavors is awarded "extra virgin" status. The less the olive oil is handled, the closer to its natural state, the better the oil. If the olive oil meets all the criteria, it can be designated as "extra virgin".

What is pure and light olive oil? "Pure" olive oil is made by adding a little extra virgin olive oil to refined olive oil. It is a lesser grade oil that is also labeled as just "olive oil" in the U.S.

"Light" olive oil is a marketing concept and not a classification of olive oil grades. It is completely unregulated by any certification organizations and therefore has no real precedent to what its content should be. Sometimes, the olive oil is cut with other vegetable oils.

http://www.healingdaily.com/detoxification-diet/olive-oil.htm

testepp

Apart from just being the most natural, I find that EVOO has the best consistency for cooking and the best flavors. Out of any of the EVOO brands I've tried, I've never preferred a plain virgin or pure over ANY of them.

And I've never tried a "light" olive oil.

soysos

but it has a very low smoke point and an extremely low combustion point. so very very bad for high heat applications. there is another, just plain olive oil it is the second press oil enhanced by heat.

jessieinblue

I love a good EVOO for salads and such, but unfortunately you can't really cook with it

modernfemme

I love, love olive oil but I find myself trying not to use it due to its calorie content. It's sort of an extra treat.

rachmaree

I gave tours in Italy of an olive mill, so learned a lot about the process of pressing olives! (And to never eat an olive straight off the tree- gross). Olive oil straight off the mill is insanely delicious, and bright green. We did taste comparisons with the oil from the year before, most Italians that have access to the fresh oil will throw out the old oil when they get the new one.
The smell of the mill when it is olive time is wonderful.