Extra virgin olive oil vs olive oil

Olive oil is one of the most commonly used oils in cooking and has been a staple in Mediterranean cuisine for centuries. It's derived from the fruit of the olive tree and is rich in healthy fats, antioxidants, and vitamins. But not all olive oils are created equal, and there's often confusion between the terms "extra-virgin olive oil" and "olive oil." In this blog, we'll explore the differences between these two types of olive oils and help you make an informed decision on which one to use in your cooking.

What is Extra-virgin olive oil?

Extra-virgin olive oil is the highest quality and most expensive type of olive oil. It's made from pure, cold-pressed olives, whereas lower-grade olive oils are made using heat or chemicals to extract the oil. Extra-virgin olive oil is also the least processed, which means it retains more of its natural flavors and nutrients. To be considered "extra-virgin," the oil must meet strict quality standards and pass a sensory evaluation by trained experts.

The benefits of extra-virgin olive oil are numerous. It's high in monounsaturated fats, which are considered "good" fats that can help lower cholesterol and reduce the risk of heart disease. Extra-virgin olive oil is also rich in antioxidants, which can help protect against cellular damage and inflammation. Studies have also shown that consuming extra-virgin olive oil may have benefits for brain function and reducing the risk of certain types of cancer.

What is Olive oil?

Olive oil, on the other hand, is a lower-grade oil that's made by blending extra-virgin and refined olive oils. Refined olive oil is made using heat or chemicals to extract the oil and is then filtered and treated to remove any impurities or odors. This refining process removes many of the beneficial nutrients and flavors found in extra-virgin olive oil, making it a less healthy option.

While olive oil is still a good source of healthy fats, it's not as nutrient-dense as extra-virgin olive oil. It's also not as flavorful, which means it may not be the best choice for dishes where you want the olive oil to be a prominent flavor.

Which one should you use?

When it comes to choosing between extra-virgin olive oil and olive oil, it really depends on what you're using it for. If you're using olive oil primarily for cooking or frying, then regular olive oil is a good choice. Its high smoke point (the temperature at which it starts to smoke and break down) makes it suitable for high-heat cooking methods.

On the other hand, if you're using olive oil for dressings, dips, or other recipes where the flavor of the oil is important, then extra-virgin olive oil is the way to go. Its rich, fruity flavor and high nutrient content make it a better choice for these types of dishes.

In conclusion, both extra-virgin olive oil and olive oil have their place in the kitchen. Extra-virgin olive oil is the healthier and more flavorful option, while regular olive oil is a good choice for cooking and frying. Whatever you choose, make sure to buy high-quality oils from reputable sources to ensure that you're getting the best possible product