Extra Virgin Olive Oil = Unrefined oil from olives. The olives are pressed and the oil goes directly into a bottle to be sold. The oil is “impure” so tastes strongly of olives.
Olive oil = refined oil from olives. Similar to canola oil, sunflower oil, vegetable oil, etc. “Impurities” have been removed so the oil is mostly colourless and tasteless.
A lot of recipes use the flavour of the unrefined “extra virgin” olive oil and would taste off if the refined olive oil (or any other type of oil) was used.
Extra Virgin Olive Oil = Unrefined oil from olives. The olives are pressed and the oil goes directly into a bottle to be sold. The oil is “impure” so tastes strongly of olives.
Olive oil = refined oil from olives. Similar to canola oil, sunflower oil, vegetable oil, etc. “Impurities” have been removed so the oil is mostly colourless and tasteless.
A lot of recipes use the flavour of the unrefined “extra virgin” olive oil and would taste off if the refined olive oil (or any other type of oil) was used.
Thanks, good summary. Had always wondered about this!