Whats the difference between Olive Oil and Extra Virgin Olive oil?

[Fable]

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Don't know but I'll be watching to find out!

I think extra virgin, is like the first pressing of the olives or something?

In practical terms: extra virgin = expensive but tasty, use in salad dressings
bog-standard olive oil = use for frying/roasting stuff

Are you needing to substitute one for t'other?

About a quid fifty I reckon

Olive oil is suitable for cooking. Extra virgin is only really suitable for salad dressings and to pour over pasta. It's the quality of the oil that is different. Hope this helps...

extra virgin is the first pressing of the olive.....olive oil is the last bits of oil in the olive, so extra virgin has more flavour........i have made all this up because that is what ive always assumed!

i thought extra virgin has a much stronger taste, and not so keen tbh.

ordinary seems to be smoother and can be used in more varities of cooking.

That is just my opnion. Someone will prob come along and say it is t'other way round!

Olive oil is for cooking, extra virgin is for salad dressings etc. In extra virgin the olives have been cold pressed and it usually has more flavour

Not needing to substitute Beastie, just wondering

I have been using extra virgin for cooking for years - have I been wrong all this time? Is olive oil better for cooking?

Don't panic, MotherOfGirls, it's not some major culinary faux pas!

Just extra-virgin is pricier and you don't really notice the difference once it's cooked

yes

extra virgin is the 1st pressing of the olives

the other stuff is when they repress the stuff that has already been pressed

ooh yes with a dash of balsamic vinegar

About 3 quid a bottle

And Mumsnet isn't a middle class forum, oh dear me no! Whatever gave you that idea?

seeker!

Thanks HelloBeastie. I will be able to sleep at nights again .....

I use extra virgin for cooking, in Italy and Spain it's what they do. Mind you, it's so much cheaper out here...

Plain olive oil is just for massages.

Plain olive oil is also often chemically recovered (ie solvents are used to release the oil that's left), whereas extra virgin is mechanically recovered, from physical pressing only.

Also, Famous people like Nigella and co, tell you to use normal olive oil for cooking and save the EV for pouring over salads etc.

But obviously, like Brange, I use EV for everything. Even chips.