Difference between olive oil and extra virgin olive oil ?

dnme

Like the title says
what's the difference between olive oil and extra virgin olive oil ? Which one's good for frying? dressing? healthier? etc

Many thanks

Mellor

Virgin means the oil was produced by the use of physical means and no chemical treatment. Extra virgin is virgin with low acidity (superior taste)
"Olive Oil" is normally a blend of refined oil, and maybe virgin oil (to improve taste).

Extra Virgin has a low smoke point, so it not suitable for frying. Tastes the best so should be used for salads

Olive oil is suitable for frying sue to a higher smoke point, but its not the best taste so keep away from salads.

BaZmO*

In simpler terms, the more "Virgin" an oil is the less filtered it has been, and therefore it would have more solids in it which would make it burn quicker when exposed to higher/longer amounts of heat. Also, because of the solids present in Virgin oils, there is also more flavour, which is more suited to dressings etc.

There is also a couple of myths when it comes to cooking with Olive Oil.

Myth: Heating Olive Oil Will Make it Saturated or Trans-fatty.
One common myth is that heating olive oil will make it saturated or trans-fatty.
This is not true. As far as making a saturated fat, according to Dr. A. Kiritsakis, a world renowned oil chemist in Athens, in his book Olive Oil from the Tree to the Table -Second edition 1998, all oils will oxidize and hydrogenate to a tiny degree if repeatedly heated to very high temperatures such as is done in commercial frying operations. Olive-pomace oils and virgin olive oils are both highly monounsaturated oils and therefore resistant to oxidation and hydrogenation. Studies have shown oxidation and hydrogenation occurs to a lesser degree in olive oil than in other oils. But in any case, the amount of hydrogenation is miniscule and no home cook would ever experience this problem.

The large refinery-like factories that take unsaturated vegetable oil and turn it into margarine or vegetable lard do so by bubbling hydrogen gas through 250 to 400ºF (121 to 204ºC) hot vegetable oil in the presence of a metal catalyst, usually nickel or platinum. The process can take several hours. You cannot make a saturated product like margarine at home by heating olive oil or any other vegetable oil in a pan. We don't know where this weird notion has come from. For more details, see Olive Chemistry.

Changing a cis-fat to a trans-fat does not occur on a home stove.

Myth: Cooking in Olive oil Diminishes The Nutritional Value of the Food.
Another myth is that cooking in olive oil diminishes the nutritional value of the food. This a misconception. The fact is that heating food will break down its nutritional value. High heat such as frying is worse than moderate heat such as steaming, which is worse than eating vegetables raw. It is not the cooking oil per se, but the high heat of frying. We are not aware of any edible cooking oil which by itself diminishes the nutritional value of the food cooked in it. Most nutritionists recommend lightly steaming vegetables or eating them. A touch of a flavorsome extra virgin olive oil added at the table will add taste and healthful anti-oxidants. Such is the Mediterranean diet which has been shown to help prevent coronary disease and have other health benefits.

dnme

Great replies folks. Got it. Many thanks.

I was in LIDL on Saturday and remembered that I was running out of Olive Oil, so went to their OO shelf and noticed that they only stock EVOO. Just wondered why and that led to my OP.

Is cheap OO / EVOO a false economy? Do I really need to pay €6+ for a bottle of OO?

BaZmO*

dnme wrote: »

Is cheap OO / EVOO a false economy? Do I really need to pay €6+ for a bottle of OO?

Personally I use a less expensive (hate the word cheap ) in a large bottle for every day frying and a more expensive EVOO for dressing and the like.

dnme

BaZmO* wrote: »

Personally I use a less expensive (hate the word cheap ) in a large bottle for every day frying and a more expensive EVOO for dressing and the like.

I have to say I adore the word cheap.

Thanks all for the info

Inishowen lady

In the paper today that Aldi's Olive Oil won a blind taste test, it was up against brands from M&S and Harrods so don't let price put you off.

duckworth

Inishowen lady wrote: »

In the paper today that Aldi's Olive Oil won a blind taste test, it was up against brands from M&S and Harrods so don't let price put you off.

The Aldi Greek Olive Oil is amazing - really beautiful stuff for the price. There's another brand they have that is not as good - make sure you get the Greek one.

pog it

Where does sunflower oil stand in all this?

Thanks for the above info by the way! Gonna try the aldi olive oil next time.

The Scientician

[Insert joke about Popeye here]

maringo

Cold pressed virgin oil is the absolute best I think. I recently discovered Donegal virgin cold pressed pure rapeseed oil - it doesn't taste as strong as olive oil and is grown in Ireland - great stuff - I use it for dressings as well. Also doin me bit by buyin Irish!

duploelabs

Fat Quality Smoke Point
Almond oil 420°F 216°C
Avocado oil 520°F 271°C
Butter 250–300°F 121–149°C
Canola oil Expeller Press 375-450°F[5] 190-232°C
Canola oil High Oleic 475°F 246°C
Canola oil Refined 400°F 204°C[1]
Castor oil Refined 392°F 200°C[6]
Coconut oil Extra Virgin (Unrefined) 350°F[7] 177°C
Coconut oil Refined 450°F 232°C
Corn oil Unrefined 352°F 178°C[6]
Corn oil Refined 450°F 232°C[1]
Cottonseed oil 420°F 216°C[1]
Flax seed oil Unrefined 225°F 107°C
Ghee (Indian Clarified Butter) 485°F 252°C
Grapeseed oil 420°F 216°C
Hazelnut oil 430°F 221°C
Hemp oil 330°F 165°C
Lard 370°F 188°C
Macadamia oil 413°F 210°C
Mustard oil 489°F 254°C
Olive oil Extra virgin 375°F 191°C
Olive oil Virgin 391°F 199°C[6]
Olive oil Pomace 460°F 238°C[1]
Olive oil Extra light 468°F 242°C[1]
Olive oil, high quality (low acidity) Extra virgin 405°F 207°C
Palm oil Difractionated 455°F 235°C[8]
Peanut oil Unrefined 320°F 160°C
Peanut oil Refined 450°F 232°C[1]
Rice bran oil 490°F 254°C
Safflower oil Unrefined 225°F 107°C
Safflower oil Semirefined 320°F 160°C
Safflower oil Refined 510°F 266°C[1]
Sesame oil Unrefined 350°F 177°C
Sesame oil Semirefined 450°F 232°C
Soybean oil Unrefined 320°F 160°C
Soybean oil Semirefined 350°F 177°C
Soybean oil Refined 460°F 238°C[1]
Sunflower oil Unrefined 225°F 107°C
Sunflower oil Semirefined 450°F 232°C
Sunflower oil, high oleic Unrefined 320°F 160°C
Sunflower oil Refined 440°F 227°C[1]
Tea seed oil 485°F 252°C
Vegetable shortening 360°F 182°C
Walnut oil Unrefined 320°F 160°C
Walnut oil Semirefined 400°F 204°C

dnme

Enough already!