What is the difference between extra virgin olive oil and regular olive oil?
Olive oil is a staple in many kitchens, but I often see terms like “extra virgin” and “virgin” on labels. I’m curious about how these types of olive oil differ in terms of production, taste, and health benefits. Which one is better for cooking and which is more suited for raw use?
Extra virgin olive oil is the highest quality olive oil, made from cold-pressed olives without chemicals, keeping its rich flavor and health benefits. Regular olive oil is a blend of refined oils, has a milder taste, and works better for high-heat cooking. For the best taste and quality, try extra virgin olive oil vs olive oil, perfect for salads, bread, or drizzling on dishes.