What is better, Olive Oil or Extra Virgin Olive Oil?
I’ve always used Extra Virgin, but supposedly there is a difference between Extra Virgin, regular Olive Oil and Olive Oil Light Taste… what the fuck is the difference and which is better?
I never realized there was a difference until someone told me regular olive oil tastes better but EV is better for you.
by Anonymous | reply 46 | February 18, 2023 7:24 PM
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I like to taste the olive in olive oil. I don't like Light Taste Olive Oil because it tastes like canola.
by Anonymous | reply 1 | February 16, 2023 8:48 PM
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The question answers itself, unless you want slutty olive oil.
by Anonymous | reply 2 | February 16, 2023 8:51 PM
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I am under the impression that EV olive oil is the first pressing and has more of the vegetative flavors as well as a higher level of acidity.
If you’re cooking with it it, as opposed to making salad dressing or drizzling over food to finish, it doesn’t pay to use EV, all of the flavors you’re paying for are volatile and heating destroys them.
by Anonymous | reply 3 | February 16, 2023 8:51 PM
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“The difference between extra virgin and olive oil is that regular olive oil is heated to extract the oil and refined while extra virgin olive oil is cold-pressed and left unrefined. Extra virgin olive oil is usually stronger in flavor and darker in color than regular olive oil.”
Now I wonder which is better. I may start buying both.
by Anonymous | reply 4 | February 16, 2023 8:55 PM
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I don't use enough "regular" olive oil to bother buying it. I use EVOO for all the salads, bread, etc., but I use it for sauteeing, as well. I only cook for myself, so it doesn't go bad or overheat in the pan.
by Anonymous | reply 6 | February 16, 2023 8:58 PM
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As a Mediterranean I can tell you: only extra virgin. The rest is crap.
by Anonymous | reply 7 | February 16, 2023 9:02 PM
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Extra virgin olive oil has a stronger flavour. It is best suited to making dressings, and eating on bread.
“Ordinary” olive oil is good for shallow frying, and its milder flavour makes it ideal for making mayonnaise.
Regardless of the type, olive oil is best when bought in dark-coloured glass bottles (or, even more preferably, in cans). Exposure to light reduces its healthy properties.
by Anonymous | reply 8 | February 16, 2023 9:03 PM
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Avocado oil depending on what I’m cooking.
by Anonymous | reply 11 | February 16, 2023 9:08 PM
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Rachel Ray says to use ONLY EVOO in everything you do in the kitchen - from cooking to drizzling it on a slice of fresh Italian bread. So there !
by Anonymous | reply 12 | February 16, 2023 9:13 PM
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Extra Virgin, first cold press for me.
by Anonymous | reply 14 | February 16, 2023 9:25 PM
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Even oils labeled EVOOs can be fake. Research.
by Anonymous | reply 15 | February 16, 2023 9:26 PM
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Only Extra Virgine offers the health benefits.
by Anonymous | reply 16 | February 16, 2023 9:31 PM
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R15 that’s the case for all things.
by Anonymous | reply 17 | February 16, 2023 10:52 PM
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I know they get virgin wool from ugly sheep ... but are there ugly olives?
by Anonymous | reply 18 | February 16, 2023 11:18 PM
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Per r15, Supposedly Extra Virgin Olive Oil from California is the real deal.
Offsite Linkby Anonymous | reply 20 | February 16, 2023 11:51 PM
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I'll wait until the start plastering 'ORGANIC' all over the EVOO, and then I'll use it.
by Anonymous | reply 22 | February 17, 2023 1:58 PM
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I use avocado oil for cooking and EVOO for making dressings, marinades, and finishing dishes. It burns at higher temps.
NEVER buy Italian olive oil. There are exceptions, of course, but most of the mainstream offerings contain other oils. And even most of their olive oil is shipped in from Spain. I never trust labels on food from Italy, whether olive oil or tomatoes. There is too much corruption.
The smartest thing, as mentioned above, is to buy California EVOO. Australian is also good and tends to be authentic.
by Anonymous | reply 23 | February 17, 2023 2:13 PM
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[quote] Supposedly Extra Virgin Olive Oil from California is the real deal.
And you pay dearly for it, too. California Olive Branch 100% California brand has tripled in price over the last 3 or 4 years. To offset that, they now offer cheaper “mixed” oils from countries around the mediterranean.
The only way you can be certain that EVOO is not adulterated, is to make sure that it has been certified via chemical analysis, as even the most seasoned experts can be fooled by depending on their sensory assessments alone.
by Anonymous | reply 24 | February 17, 2023 2:15 PM
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[quote]The question answers itself, unless you want slutty olive oil.
Pics please.
by Anonymous | reply 25 | February 17, 2023 2:18 PM
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I’ve used Bragg’s Greek Olive Oil aside from California. I only use those two.
by Anonymous | reply 26 | February 17, 2023 2:23 PM
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Why 'extra virgin' but none for just 'virgin'? It's not like a girl is extra virgin.
by Anonymous | reply 27 | February 17, 2023 2:27 PM
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Yes, r24, exactly what my post r21 links to: chemical analysis. Plus, if good EVOO isn't worth paying for, then what is, culinary-wise? (Don't say "butter," because those prices? Oy!)
R23, To be specific, I think you allude to purported "San Marzano" tomatoes. Stanley Tucci's show explained how the authentic ones come from a fairly small geographic area, but they can be had. Otherwise, if the can says just "Italian tomatoes," and all you want are Italian tomatoes, mangia!
by Anonymous | reply 28 | February 17, 2023 2:28 PM
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I second what R20 said. California Olive Ranch is an excellent olive oil.
by Anonymous | reply 29 | February 17, 2023 2:34 PM
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You don’t need to pay $25 of EVOO to get good stuff. Bertolli is very good too.
by Anonymous | reply 30 | February 17, 2023 4:11 PM
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[quote]Bertolli is very good too.
Maybe for you Velveeta and Miracle Whip set.
by Anonymous | reply 31 | February 18, 2023 2:46 AM
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I’ve read that extra virgin should never be cooked in a frying pan and goes in dressings, dips, baking items, etc. Light can be used for frying. I use it to bake gluten free banana nut muffins and salads, hummus, pasta sauce, and bread dips.
Extra virgin has the bolder flavor and anti-inflammatory properties, whereas light is somewhat more neutral in terms of taste and health, but still better for keeping inflammation down than canola, sesame, vegetable oil, etc. Supposedly, I should add.
by Anonymous | reply 32 | February 18, 2023 2:59 AM
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[quote]NEVER buy Italian olive oil. There are exceptions, of course, but most of the mainstream offerings contain other oils. And even most of their olive oil is shipped in from Spain. I never trust labels on food from Italy, whether olive oil or tomatoes. There is too much corruption.
There was a scandal with a few producers years ago that was dealt with. It affected olive oil not just from Italy.
You'll also see (link below) that much of the problem actually emanates from the US which has less strict controls compared to the European Union.
Italian olive oil is constantly highly rated by people who know.
Offsite Linkby Anonymous | reply 33 | February 18, 2023 3:10 AM
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If your olive oil isn't extra virgin, it's a slut.
by Anonymous | reply 34 | February 18, 2023 3:12 AM
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In my salad days before the pandemic I used EVOO for cooking but it's too expensive for that. Now I use it for pasta dressing, drizzling on bread/avocado/etc, all kinds of salads and once in a while sear a thick juicy steak - totally red inside and deliciously seared outside. I use a medium priced EVOO - Colavita. They also make a really good Balsamic Vinegar.
Colavita recently started to offer a cheaper (but not by much) EVOO. Can't remember what the difference is.
What are some good brands easily available that aren't too expensive. TIA.
by Anonymous | reply 35 | February 18, 2023 3:27 AM
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[quote]Italian olive oil is constantly highly rated by people who know.
No, it is not. There are select brands that are excellent. But the major brands tend not to be.
There have been numerous tests done on Italian olive oils that have proved that you never know what you are getting.
It isn't worth the risk.
by Anonymous | reply 36 | February 18, 2023 3:32 AM
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Most of "Italian" olive oil isn't even Italian.
They import most of it in in huge ships from Spain and then rebottle it, often adding other oils.
And olive oil doesn't transport well in huge ships before it is bottled.
by Anonymous | reply 37 | February 18, 2023 3:35 AM
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r32 if ur buying light olive oil, u might as well buy a big bottle of canola, bc thats what they cut it with 2 keep it "light"
by Anonymous | reply 38 | February 18, 2023 3:35 AM
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R35, I enjoyed this Cobram Estate California EV olive oil.
Offsite Linkby Anonymous | reply 39 | February 18, 2023 3:45 AM
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Olive oil lacks Wessonality.
Offsite Linkby Anonymous | reply 40 | February 18, 2023 3:56 AM
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[quote]Most of "Italian" olive oil isn't even Italian. They import most of it in in huge ships from Spain and then rebottle it, often adding other oils. And olive oil doesn't transport well in huge ships before it is bottled.
You don't know what you are talking about.
The European Union has very strict laws about labeling. Oils that are mixed are labeled so. California Ranch from the US also sells oils that are mixed besides their 100% Californian.
[quote]No, it is not. There are select brands that are excellent. But the major brands tend not to be.
You are wrong.
Offsite Linkby Anonymous | reply 41 | February 18, 2023 4:28 AM
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What’s the difference between pure olive oil and light olive oil? They look the same color-wise at the store.
by Anonymous | reply 42 | February 18, 2023 2:42 PM
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R39, thanks. I'll look for it.
by Anonymous | reply 43 | February 18, 2023 5:31 PM
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R17, UC Davis actually did the research to show some brands were dishonest about what they were selling.
Offsite Linkby Anonymous | reply 44 | February 18, 2023 5:56 PM
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Why are you posting a study from 12 years ago?
by Anonymous | reply 45 | February 18, 2023 7:08 PM
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If there's a burning, grassy sensation when you taste it, it's real, high quality olive oil
by Anonymous | reply 46 | February 18, 2023 7:24 PM
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