What would you say is the difference between?!
Answers:
The more "virgin" it is:
...the closer to first pressing it is and the closer to having no heat used during pressing
...the better (stronger, fruitier) the taste if you consume it without cooking/heating (cold, in a salad or just drizzled on)...heating makes the difference in taste much less noticeable
...the lower the smoking temperature (compared to "lite" olive oil especially), so worse for high heating
In truth though, very few of the "extra virgin" olive oils in the U.S. are truly extra virgin, which is being discovered these days.
Olive oil is mostly monosaturated fat and so considered very healthy to eat. Any of them will be healthy.
Extra Virgin olive oil has more flavor and comes from the better olives.Lite olive oil is better for frying things that you don't want to have flavored. Extra Virgin is good on pasta, in salad dressing, and with some balsamic for dunking bread. They are both good for you, meaning they have the good fat, but extra virigin is probably better
The difference is that extra virgin olive oil is the first pressing. It is the best health wise. For cooking, it would depend on weather you were frying something or using it for flavor. Personally, for frying I prefer Peanut Oil.
My life
Olive oil