What is the difference between Extra Virgin Olive Oil To Pure OLive Oil?!
hope this helped :)
Answers: extra vigin olive oil it made into oil when it is younger and not as ripe, therefore it should have a greener colour to it. anything too yellow and i probably isn't fresh. Pure olive oil is pressed when it is ripe and, therefore has a yellower colour.
hope this helped :)
Extra virgin olive oil is the oil from the first pressing of the olives. It is the lightest and sweetest of the pressings (subsequent pressings are darker and stronger in flavor) Pure olive oil I assume is just that, an oil that is not mixed with any other type of oils. It doesn't have a quality factor though, so you don't know if it is extra virgin, virgin, etc.
extra virgin comes from the first pressing of the olives. virgin olive oil is from the second pressing. pure olive oil is after that.
In olive oil-producing countries, the local production is generally considered the finest. In North America, Italian and Spanish olive oils are the best-known, and top-quality extra-virgin oils from Italy, Spain and Greece are sold at high prices, often in "prestige" packaging.
Greece devotes 60% of its cultivated land to olive growing. It is the world's top producer of black olives and boasts more varieties of olives than any other country. Greece holds third place in world olive production with more than 132 million trees, which produce approximately 350,000 tons of olive oil annually, of which 82% is extra-virgin[2] (see below for an explanation of terms). About half of the annual Greek olive oil production is exported, but only some 5% of this quantity reflects the origin of the bottled product. Greek exports primarily target European Union (EU) countries, the main recipient being Italy, which receives about three-quarters of total exports. Olives are grown for oil in mainland Greece, with Peloponnese being the source of 65% of Greek production, as well as in Crete, the Aegean Islands and Ionian Islands.
It goes by the first pressing and so forth, virgin is supposed to be the first one so I don't know how the extra virgin got in there. All olive oil should be pure meaning they are not using any other oil. After that you should look to see what an expert has to say.
Extra virgin is the first pressing of the best quality olives. It is very flavorful. Virgin olive oil is the first pressing of 'less than perfect' olives. These olives may be overripe or damaged. Virgin olive oil has a higher acidity than EVOO..
Pure olive oil is either pressed or chemically extracted from the leftover mash from EVOO. It is lighter in color and blander. It's still a decent oil, though. If you're on a budget, or prefer a very mild tasting oil, it's fine.
Extra-virgin olive oil comes from cold 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 has an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.
Pure olive oil. Oils labeled as Pure olive oil or Olive oil are usually a blend of refined olive oil and one of the above two categories of virgin olive oil.
Olive oil is a blend of virgin oil and refined oil, containing no more than 1.5% 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.
I got this answer online for you because it was easier than typing it all out... here you are: (link below)
There are actually four kinds of olive oils.
Extra-virgin olive oil is typically produced from the first pressing of olives -- making it the most pure and least acidic (less than 0.8 percent), and the best tasting. Because it's expensive, heavier, and more flavorful than other types of olive oil, it’s best used as an accent to dishes (drizzled over bruschetta or for this Minty Quinoa Tabouleh), or in dressings and vinaigrettes, like this Tomato-basil Vinaigrette. Hint: Look for bottles that say “cold press” on the label. If it’s not cold-pressed, the heat from the extraction process changes the chemistry and quality of the olive oil.
Virgin olive oil isn't blended with other oils but has a higher acidity -- up to 2 percent. It's perfect for garnishing this Crema di Pomodoro (that's fancy Italian for "tomato soup" -- and it's awesome hot or cold).
Pure olive oil or olive oil is a blend of refined pomace oil and virgin olive oil. Pomace is produced by processing the leftovers of the virgin olive oil extraction. The blend (which usually contains as little as 5 to 10 percent virgin olive oil) is cheaper to produce. It doesn’t have as strong a flavor as virgin olive oils and is best suited for frying and cooking, or even as a less expensive substitute, like in this Orange/Olive Oil Cake.
Light olive oil isn't lower in fat -- it simply means the oil is made from refined olive oil. Bottles labeled “100 percent pure olive oil” are often the lowest quality.
Food Nerd Fact: Just like wine, several European countries have “name place” designations for olive oils, indicating not only the region where the olives were grown and where the oil was produced, but also denoting a higher level of standards and quality. If you see “DOP” (Denominazione d’Origine Protetta) on olive oil from Italy or the European Union, “AOC” (Appellation d’Origine Controlee) on French olive oil, or “DO” (Denominacion de Origen) on olive oil from Spain, it's generally considered to be a better olive oil.
Extra virgin olive oil has never had sex where as Pure olive oil is caught hangin around 27th street whoring herself out and smokeing crack =(!