What is the difference between extra virgin olive oil , virgin olive oil, and olive oil?

Does the type you use really make a difference when you are cooking?What is the difference between extra virgin olive oil , virgin olive oil, and olive oil?
* Extra-virgin olive oil comes from the first 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 with an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.


* Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% 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.What is the difference between extra virgin olive oil , virgin olive oil, and olive oil?
All olive oils are graded in accordance with the degree of acidity they contain.





I dont know about the difference where cooking is concerned.





Check out my source link for further information.
exrat virgin is the first cold pressing


virgin is the second


then they heat em up and press em again for the regular stuff
The previous answer about the pressing is correct.





When cooking with olive oil, I prefer to use just Olive Oil. It is cheaper than EV and V Olive oil, and still gives the flavor to the food. Use EV or V Olive Oil for receipes that are not cooked.
i think the first cooks cleaner or taste better. and further down your list it gets worst.
extra virgin = first pressing of the olives, has the most flavor


virgin = second pressing of the olives, milder flavor


olive oil = subsequent pressings of olives, least amount of flavor
It's just the level of ';oliveness'; that it has. Extra virgin is really rich and has a strong olive taste, and the regular one is more like regular oil. Extra virgin is the best!
Took this off a web encyclopedia. Here's the link too!








Extra-virgin olive oil comes from the first 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 with an acidity less than 2%, and judged to have a good taste. There can be no refined oil in virgin olive oil.


Olive oil is a blend of virgin oil and refined virgin oil, containing at most 1% 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.