As we all learned from the Butter or Margarine Quiz, olive oil is a much healthier alternative. Butter is bad for your heart since it is high in saturated fats, and most margarines are made from hydrogenated oil so they contain trans fats which raises your cholesterol.
OK back to olive oil — what's the difference between virgin and extra virgin? Is one healthier than the other? What about refined olive oil? Does refined mean better? Is one better suited for cooking?
Extra-virgin olive oil comes from the first pressing of the olives. It contains no more than 8% acidity (oleic acid), and is said to have a superior taste. Extra-virgin olive oil has higher levels of Vitamin E, Vitamin A, chlorophyll and magnesium. Contrary to popular belief, heating it will not cause it to lose its health benefits, it will only lose flavor.
Want to know about virgin olive oil and which one is best to cook with? Then read more
Virgin olive oil is made with olives that are slighly riper than those used to make the extra-virgin kind. It has an acidity of less than 2%, and while it has a good flavor, extra-virgin's flavor is considered superior.
When you see the term refined on the label, it means that the oil has been chemically treated to neutralize the strong acid taste. Refined olive oil is lower in quality than virgin olive oil, which is why it is less expensive. There is no refined oil in either virgin or extra-virgin olive oil. If a label simply says "olive oil" then it is a blend of virgin and refined, containing at most 1% acidity. It commonly lacks flavor.
When using olive oil in foods, save the more expensive extra-virgin oils for salads, for drizzling over fresh breads, or for brushing over cooked vegetables since it loses its flavor when heated. When cooking, use the cheaper olive oil - you can always add some extra-virgin olive oil right before serving to add flavor back.
Fit's Tips: Don't be fooled by the words "100% Olive Oil" on a label. This is often low quality olive oil. For best quality, choose bottles that say "extra-virgin."
Ruco Line
Tibi
Cotswold Company
I always use Extra Virgin. I really like the taste. But that is definitely a good tip, I have always been taught that if you are going to put olive oil on things like salad or pastas (in other words not cooking with it) then always use the best tasting oil.
I love when I cook up carne asada in my skillet because I cook it with a little oil and it gives the meat a nice fruity tang that I LOVE
1Great tips!
2Oh yeah another thing- if you are going to fry foods do not use olive oil. Use a clear oil like Vegetable oil it holds the temperature much better
3How'd you get that EVOO to float like that?
4Oh god! YaoMing did you just say EVOO?!?! ahhh that drives me NUTS when Rachel Ray does that! "And add some EVOO, Extra virgin Olive Oil" whats the point of saying EVOO when she has to explain what it is every single time?
5Anyways, thanks for the info fit sugar!
hahahahaha redsox! I hate when she says that too!
6i love olive oil but im dieting so now i use the mazolla pure spray olive oil to save calories.
7Sometimes after I read enlightening posts like this, I hear the little "The More You Know" music play in my head.
8I want to add olive oil (virgin or non) to my diet now.
9OOO coolness. clears everything right up. thanks Fit!
10I use Enola brand olive oil. It is suppossed to be even better. Anyone else use it or know more about it?
11I still like butter....but I know olive oil is healthier and just as tasty on bread. Good to know the distinction between virgin and extra virgin!
12I read a critic once that said he wanted to choke Rachel Ray with some EVOO! LOL!
13Now that was useful info!!!!
I'm going to print it out and tape to my fridge till I memorize it forever... no, really - I am!
14I had no idea! I thought olive oil was all the same. Huh.
15this is interesting, thanks for posting... i LOVE virgin olive oil... i love how it smells and tastes...
16I always buy the extra virgin olive oil.
17Wahoo! Good tips. And I love using: EVOO.
18Very nice site!
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