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Weight Loss Forum / Low Carb / March 2004What kind of olive oil?
Could someone please explain to me the difference between pure olive oil, virgin olive oil and EXTRA virgin olive oil?? I know price wise they go up in price but what is difference nutritionally or do they just 'taste' better, the higher they go up the price scale? I want to buy some but don't know which 'version' to get. I do know the cooking shows on Foodnetwork seem to always use the 'extra' virgin one. Thanks Eileen 198/184/? Atkins since 2/12/04 5'10" > Could someone please explain to me the difference between pure olive oil, > virgin olive oil and EXTRA virgin olive oil?? I know price wise they go up > in price but what is difference nutritionally or do they just 'taste' > better, the higher they go up the price scale? I want to buy some but don't > know which 'version' to get. I do know the cooking shows on Foodnetwork seem > to always use the 'extra' virgin one. Thanks Well, extra is cold pressed, while others are usually to some degree refined (read: they go through high temperature that makes some of oil rancid). At least in my country price difference is not high enough to buy anything else than extra virgin. Mirek "Eileen Dougal" <dougale@worldnet.att.net> wrote in message news:OBl7c.12015$PY1.273869@bgtnsc05- > Could someone please explain to me the difference between pure olive oil, > virgin olive oil and EXTRA virgin olive oil?? I know price wise they go up > in price but what is difference nutritionally or do they just 'taste' > better, the higher they go up the price scale? I want to buy some but don't > know which 'version' to get. I do know the cooking shows on Foodnetwork seem > to always use the 'extra' virgin one. Thanks Here you go: http://www.oliveoilnews.com/definitions.htm In our house XV is the way we go but then we never fry foods. If need an oil for frying, XV olive oil is not your best choice.  SignatureBob Kanyak's Doghouse http://kanyak.com -- Bob Kanyak's Doghouse http://kanyak.com > Here you go: > http://www.oliveoilnews.com/definitions.htm > > In our house XV is the way we go but then we never fry foods. If need an oil > for frying, XV olive oil is not your best choice. Desipte having a slightly lower smoke point, xv olive oil does not taste bad even after being heated. I personally only use extra virgin olive oil for salad dressings and dipping with herbs. I use the cheaper stuff for most actual cooking applications. I've found heat can lessen the delicate flavor of extra virgin. > Could someone please explain to me the difference between pure olive oil, > virgin olive oil and EXTRA virgin olive oil?? I know price wise they go up [quoted text clipped - 7 lines] > Atkins since 2/12/04 > 5'10" > Could someone please explain to me the difference between pure olive oil, > virgin olive oil and EXTRA virgin olive oil?? I know price wise they go [quoted text clipped - 10 lines] > Atkins since 2/12/04 > 5'10" They definitely taste *stronger* - more of olives - when they go up the price scale. Extra virgin is the first pressing, virgin is the second, and so on. It depends on what you're using it for. If you're using it for cooking something that you don't want infused with the flavor of the olive oil, get the cheap stuff. If you want the flavor of the olive oil (such as for dressings, in my case) you get the extra virgin. In any event, get cold-pressed oils for the best health-value. SignatureNancy Howells (don't forget to switch it, and replace the ;) to send mail). I just buy whatever one is cheapest. There are huge price differences. I saw a TV show where they said Virgin olive oil get it's name from a European taste test. I like the blander stuff myself. Add a little salt and it tastes like butter. Mmmm. > Could someone please explain to me the difference between pure olive oil, > virgin olive oil and EXTRA virgin olive oil?? I know price wise they go up [quoted text clipped - 7 lines] > Atkins since 2/12/04 > 5'10" Thanks for all the info! > Thanks for all the info! Hiya Eileen In the UK extra virgin is a lot cheaper than other olive oils, but for health benefits and taste Id always go for extra virgin. In the few years Iv been low carbing Iv learned that cooking at high temperaures can destroy any oil anyway. But clarified butter is the only fat that can withstand high temperatures. Even with the alledged ehalth risk associated with too much butter I tend to use olive oil for dressings and clarified butter for cooking. (I read that good fats can easily be turned to bad fats with high temperatures anyway) regards molly |
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