BULK OLIVE OIL IS NOW AVAILABLE AT HARDING’S WOODBRIDGE!
Organic Extra Virgin, Garlic Infused Extra Virgin, Greek Extra Virgin made from Kalamata Olives. Self Serve. Only $5.99 btl
What You Need to Know About Extra-Virgin Olive Oil
Extra-virgin olive oil is an unrefined oil and the highest-quality olive oil you can buy. While you can cook with extra-virgin olive oil, it does have a lower smoke point than many other oils, which means it burns at a lower temperature. Save the pricey good quality stuff for dipping bread, dressing, dips, cold dishes, and use the less expensive stuff for cooking and baking.
What You Need to Know About Virgin Olive Oil
Virgin olive oil is made using a similar process as extra-virgin olive oil and is also an unrefined oil, meaning chemicals or heat are not used to extract oil from the fruit. Virgin olive oil has a slightly higher level of oleic acid. It also has a slightly less intense flavor than extra-virgin olive oil.
What You Need to Know About Pure Olive Oil
Pure olive oil is typically a blend of virgin olive oil and refined olive oil (heat and/or chemicals are used in the process of extracting oil and removing flaws from the fruit). Pure olive oil is a lower-quality oil than extra-virgin or virgin olive oil, with a lighter color, more neutral flavor, and oleic acid measuring between 3-4%. This type of olive oil is an all-purpose cooking oil.
What About Light Olive Oil?
Light” doesn’t refer to this olive oil being lower in calories. Rather, it is a marketing term used to describe the oil’s lighter flavor. Light olive oil is a refined oil that has a neutral taste and a higher smoke point. It can be used for baking, sautéing, grilling, and frying.
Can They Be Substituted for Each Other?
The simple answer is yes. If a recipe calls for olive oil, you can use extra-virgin or regular olive oil. It’s largely based on personal preference. Both extra-virgin and regular olive oil can be used in baking and cooking, but do keep in mind their differing smoke points. As a rule of thumb, stick with using the more flavorful extra-virgin olive oil for dipping bread, in dressings, dips, and dishes that will not be cooked, and for finishing, so that the flavor can shine through.