Extra-Virgin Olive Oil First cold press No solvents or chemicals Low acidity (less than 0.8%-1%) Green to gold in color, but does not indicate quality. Low smoke point (~406º F) Best used cold
Virgin Olive Oil First cold press No solvents or chemicals Higher acidity than Extra, but must be under 2% Subtler flavor than Extra Virgin
Olive Oil Mixture of virgin and refined –Refined by chemical, heat, solvents, or excessive pressure Light in color and flavor Higher smoke point, use for cooking or light flavor. Acidity less than 1.5%
Light Olive Oil Lightest in color and flavor NOT lower in calories –Still 120 per Tablespoon High smoke point (~468º F)
Other Types Flavor / Blended –Blended for constancy –Mixed with other oils to decrease cost –When adding flavors like lemon, basil, etc, it’s technically “fruit juice” Lampante –Refined, for technical use only Olive Pomace Oil –Made from oil of the ground up pits, used mostly for soap.
Questions? The Joy of Cooking http://www.oliveoilsource.com/definitions.htm http://www.italianvirginoliveoil.com http://www.foodnetwork.com