Kitty said: Yes.What is the difference between extra virgin olive oil , virgin olive oil, and ol-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What is the difference between extra virgin olive oil , virgin olive oil, and ol),it will help you,my kids.
Does the type you use really make a difference when you are cooking?
Answers:
* 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.
Other Answers:
i think the first cooks cleaner or taste better. and further down your list it gets worst.
Source(s):
sadly i'm a cook and i don't know really. i just use evoo for in-food and reg olive o for greasing the pan and such.
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! exrat virgin is the first cold pressing
virgin is the second
then they heat em up and press em again for the regular stuff 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.
Source(s):
http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,7770,4171,00.html 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.
Source(s):
http://en.wikipedia.org/wiki/Olive_oil 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. 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
correctness,It's Non-profit and only for informational purposes.
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