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Mouse  26 Oct, 2016 @ 1:04pm

What's the Difference Between Regular Olive Oil and Extra-Virgin Olive Oil?

Mouse  26 Oct, 2016 @ 1:04pm

We receive quite a few questions about cooking oil, especially olive oil. I understand the questions. Most recipes simply call for olive oil, yet the grocery store shelf offers an array of options, from extra-virgin to pure, and even light olive oil. Is there really a difference? And if so, what is it?

Mouse  26 Oct, 2016 @ 1:04pm

Olive Oil Is All About the Process
Generally speaking, "olive oil" is simply the oil that's obtained from the fruit of olive trees. In itself that sounds pretty simple and straightforward.

Mouse  26 Oct, 2016 @ 1:04pm

Olive Oil Is All About the Process
Generally speaking, "olive oil" is simply the oil that's obtained from the fruit of olive trees. In itself that sounds pretty simple and straightforward.

But there are different varieties of olive oil that are set apart not by the type of olive that's used, but the process used to extract the oil, as well as by the additives, and the oil's level of free oleic acid.

Mouse  26 Oct, 2016 @ 1:03pm

How Olive Oil Is Graded
Looking at this particular brand of olive oil and extra-virgin olive oil side by side, you can see that the extra-virgin olive oil has a noticeably darker color, while the regular olive oil has a lighter, brighter hue.

Mouse  26 Oct, 2016 @ 1:03pm

This color differential, however, varies from brand to brand, and it is deceptive. You cannot use color to reliably tell two grades of oil apart. Olive oils can vary drastically in taste and quality, and color is only one factor and not the distinguishing one.

Olive oil is graded by its level of acidity, or free oleic acid. The amount of free oleic acid in olive oil indicates the extent to which fat has broken down into fatty acids.

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