I love extra-virgin olive oil with mint for dipping bread. It is just so appetizing & delicious!
I also know that extra-virgin olive oil is a premium grade / quality oil but what is the difference between it VS pure (regular) olive oil VS Light olive oil?
Having researched it, there are apparently quite a few key differences.
“….. there are different varieties of olive oil that are set apart not by the type of olive that’s used, but the process used to extract the oil, as well as by the additives, and the oil’s level of free oleic acid.
Olive oil is graded by its level of acidity, or free oleic acid. The amount of free oleic acid in olive oil indicates the extent to which fat has broken down into fatty acids.”
Surprisingly, pure olive oil is a refined oil (a blend of virgin olive oil and refined olive oil) where heat and/or chemicals are used in the oil extraction process.
What is so special about extra-virgin oil is that it is an unrefined oil which is “not treated with chemicals or altered by temperature. Because of the way extra-virgin olive oil is made, it retains more true olive taste, and has a lower level of oleic acid than other olive oil varieties. It also contains more of the natural vitamins and minerals found in olives.
It contains no more than 1% oleic acid and typically has a golden-green color, with a distinct flavor and a light peppery finish.”
It is important to note that it has a lower smoke point than many other oils.
And here’s a valuable piece of advice from the article … “Save the pricey good quality stuff for dipping bread, dressing, dips, cold dishes, and use the less expensive stuff for cooking and baking.”
Here’s the fascinating article …..
“We receive quite a few questions about cooking oil, especially olive oil. I understand the questions. Most recipes simply call for olive oil, yet the grocery store shelf offers an array of options, from extra-virgin to pure, and even light olive oil. Is there really a difference? And if so, what is it?”