What is the difference between virgin olive oil and regular olive oil?

Virgin olive oil has only been processed once or something.





oh yea...Big Macs tooWhat is the difference between virgin olive oil and regular olive oil?
Regular is a ****, and virgin....obviously is not.What is the difference between virgin olive oil and regular olive oil?
virgin olive oil has no chemical treatment, refined olive oil uses chemicals to change the taste usually to make it less bitter and basically dilute the taste.
Retail grades in IOOC member nations


Since IOOC standards are complex, the labels in stores (except in the U.S.) clearly show an oil's grade:





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 has 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





http://en.wikipedia.org/wiki/Extra_virgi鈥?/a>
not sure but i think it has to do with how many times the olives have been pressed like the first pressing is extra virgin and the second pressing virgin and the third might be regular olive oil.


that's what i've heard. i really don't know for sure.
Virgin Oil Is the first pressing of the olives, the most concentrated in it's flavorings, etc. pomace oil, is a few pressings after. cheaper, but not as flavorful.
A series of requirements are declared on national and international regulations to identify Trade Standards for olive oils. The quality is measured in two steps: acidity evaluation and taste test.


According to the International Olive Oil Council (IOOC), these are the categories:


1)VIRGIN OLIVE OIL is the oil obtained from the fruit of the olive tree solely by mechanical or other physical means under conditions, particularly thermal conditions, which do not lead to the alteration of the oil. It has not undergone any treatment


other than washing, decanting, centrifuging and filtering. When virgin olive oil is intended for consumption in its natural state, it is called by one of the following designations:


a- Extra Virgin Olive Oil has a maximum acidity of 1% and organoleptic characteristics stipulated in the standards for this category;


b- Virgin Olive Oil has a maximum acidity of 2% and organoleptic characteristics stipulated in the standards for this category;


c- Ordinary Virgin Olive Oil has a maximum acidity of 3% and organoleptic characteristics stipulated in the standards for this category;


d- Lampante Virgin Olive Oil has more than 3.3% of acidity and organoleptic characteristics stipulated in the standards for this category. It is not fit for consuption in its original state and should be refined prior to its use as a food stuff.


2)REFINED OLIVE OIL is obtained from virgin olive oils, generally Lampante, by refining methods that do not alter the initial glyceride structure of the oil.


3)OLIVE OIL is a specific foodstuff term for a blend of refined olive oil and virgin olive oil fit for consumption as is.
virgin olive oil comes from ugly olives
Virgin oil is what you get when you first squeeze the olive. Regular is probably when it has been purified.
virgin has no chemicals added, reg does