Ranging from imported Tuscan bottles to more affordable domestically produced options, olive oil is found in almost every kitchen. Its many forms speak to its omnipresence, and because it is generally more expensive than other cooking oils, it's important to understand the various types, how they're produced, and how to use them. On the spectrum of high- to low-quality olive oil, the two extremes are extra virgin and light.
, or EVOO, is the highest quality, and consists of the oil extracted from the initial press. This means it's the purest and freshest version of the product and, as a result, packs the most flavor. Light olive oil, on the other hand, is obtained from the later presses and refined with heat and potentially the addition of other compounds.
In short, the difference lies in the production: . Pressing and production EVOO is the result of a cold-press production, meaning the olives only undergo a grinding and pressing process to extract the oils. The cold-press process preserves the fresh qualities, resulting in the finest olive oil with sharp flavors and a vibrant hue.
Virgin olive oil is the oil released in the second press of the same olives — its color and flavors are between that of EVOO and light olive oil. From there, further presses incorporate factors like heat and water to refine, creating light olive oil. The inclusion of heat and other ingredients dilutes the natural flavor.
In some cases, other oils, including a percentage EVOO or vegetable oil, ma.
