What is the difference between Cold Pressed and Extra Virgin Olive Oil?
The best olive oil is made of a mixture of olives which are “cold pressed.” (The oil is extracted by application of pressure – no chemicals are involved.) Olive oil made by the cold-pressing method is lower in acidity, probably the most important measure of olive oil quality. Of course the color, flavor and aroma are important too. Here’s an explanation of the various types of olive oil: Extra virgin: This comes from the first pressing of olives. Extra virgin oil is lowest in acidity (one percent) and is considered the finest, fruitiest type of olive oil. Not surprisingly, it is also the most costly. The color of extra virgin oil ranges from a pale yellow to bright green. Usually, the deeper the color, the more intense is the flavor. Use extra virgin oil for salad dressings or instead of butter for dipping bread at the table. Of course, you can use it for everything else, too. Virgin: This is a first press oil, but the acidity is slightly higher than extra virgin (about 3 percent). Fin
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