What's the difference between olive oil and extra virgin olive oil?
If a recipe calls for olive oil, can I substitute extra virgin olive oil?
Thread is right on - they're just processed differently.
Extra-virgin has a stronger taste and a lower smoke point, it's used raw as a condiment or as part of a dressing.
Ordinary O.O. has a higher smoke point, so it's what you use when you want to cook something in/containing olive oil.
>not buying California Olive Ranch
I just fried up some salmon patties in their rich and robust. Shit is versatile as shit, and ATK agrees that it's the best super market brand on the market.
EVOO should be used mostly as a finishing oil. Not for high heat applications. Put it on bread or drizzle on soups to add some fat and flavor at the end.
If you're going to saute, you'll probably want to use a light (more refined) olive oil, as it can handle a much higher temperature without burning, due to its lack of impurities.
Extra Virgin means it is from the first pressing of the olives. It is a more pure oil and has a lower acidity. there are rules for the labeling of it that include not heating the olives to extract the oil.
Olive oil is then the second pressing on. heat is applied to force more oil out, and has a lower smoke point.
>It is a more pure oil
You've got that backwards, anon. Extra-virgin is a LESS pure oil because it contains many of the other flavorful components of the olive other than just the oil. That's why it has a fruity flavor and a low smoke point--the things that give it that flavor burn before the oil itself does.
"Light" olive oil is refined to purify it, that's why it has a very mild taste and a high smoke point.
Or if that wasn't clear: what you buy as 'Extra Virgin' is normally bullshit. It might not even be fucking pure olive oil if the mafia have had a hand in it either.
Unless a recipe calls for it use the normal stuff and be done with it.
EVOO is for salads
Normal olive oil is for cooking
Basically, EVOO has a strong(er) olive flavor. You use it in dishes where that's important. Due to the difference in price you normally wouldn't want to 'waste' EVOO by using it for cooking, that destroys a lot of the flavor, so most people use normal olive oil for their pans.