What is the difference between Extra Virgin, virgin, and none virgin olive oil?!
Answers: Which is healthier and why?
I am a former chef and did work with Northern/Southern Italian establishments, basically as the olives are pressed the oil is remove, that is the obvious image, but to extract more oil heat is added to aid in the release of more oil, the extra V is the first pressing with no heat (cold press labels), then it progessively goes down to virgin down all the way to a product known a Pumice, it is the reserved olive mash with a neutral oil added warmed agitated and then allow to settle, so you get an olive flavoured oil, most places use this for marinating and for dressing in large volumes.
I like the combo ones now, a bit olive and canola mixed, your able to cook at a higher heat and the flavour is a bit lighter, for me I had a preference, Italian EV or V for salads and garnishes, Spanish (Gallo) for cooking and a either Greek or Portuguese for salad dressing and marinate, each has its own distinct flavour and complexity, so it lends a number of different qualities to each food you use it with, I have all 4 on hand, I look for small tins or bottles as it can be finiky and is best as fresh as possible.
Extra virgin: "Hey Pat, is it ok if I bring an EXTRA VIRGIN to the party?"
Virgin: "Hey Bob, I met this real nice girl last night but I think she is a VIRGIN".
None Virgin: "Hey Tyrone, you find NONE VIRGIN in my hood."
I know that didn't answer your question but what the heck.
Regular Olive oil is the best, extra virgin has active ingredients.
its about the pressing, extra virgin comes from the first pressing, further down the process produces lower grade olive oil
Extra virgin
The International Olive Oil Council defines extra virgin olive oil as:
-- oil produced by purely mechanical means
-- oil produced without solvents or refining techniques
-- oil produced at a temperature of 81 degrees Fahrenheit (27 degrees centigrade) or less
-- oil with an oleic acid content of less than 1 percent
-- having no "defects" as determined by an authorized tasting panel
From SFGate.com "Liquid Gold" 1/28/04
Visit http://www.chefdepot.net/oliveoilfacts.h... for more information! It answers your question better than I can.