Difference Between Olive Oil and Extra Virgin Olive Oil November 22, 2016

by Behind the Scenes

Think all oils are created equal? Think again. Continue reading to learn the difference between olive oil and extra virgin olive oil.

difference between olive oil and extra virgin olive oil-HelloFresh

In an ideal world, there would be a one size fits all cooking oil – one that works for sauteing and frying, dipping and drizzling. Unfortunately, that’s not the case, which explains why the grocery store shelves are stocked with a slew of extra virgin olive oils, peanut oils, canola oils, vegetable oils, coconut oils, sesame oils…. the list goes on (and on and on and on).

Today, we’re tackling two of the classics: olive oil and extra virgin olive oil. Generally speaking, both are oils extracted from the fruit of olive trees. No surprise there. But what sets these kitchen staples apart is the process used to extract the oil and what, if anything, is added during the process. Although subtle, the differences are important. After all, this healthy fat has the potential to elevate your meals from “meh” to marvelous, but it can only work its wonders if used correctly.

difference between olive oil and extra virgin olive oil-HelloFresh

Production Differences

Extra virgin olive oil (EVOO) is an unrefined, or unaltered, oil. It’s extracted from olives without the use of heat, just pressure. This technique is known as cold pressing and produces an oil with less than 1% oleic acid.

On the other hand, regular olive oil is a blend of olive oil (refined using mechanical, thermal, and/or chemical processes) plus a small amount (usually 10%) of extra virgin olive oil.

Flavor Differences

Regular olive oil has a mild and lighter taste than its extra virgin counterpart, which boasts a strong, faintly fruity, and distinctly olive flavor.

difference between olive oil and extra virgin olive oil-HelloFresh

Cooking Differences

Whoa, not so fast. Before we get to the cooking part, it’s important to understand smoke points or, as our dietitian Rebecca explains, “specific temperatures when the oils start to smoke and burn. When this happens, the oil’s healthy nutrients degrade and unhealthy compounds form.”

If you’ve ever left oil in a pan over high heat a tad too long and discovered it’s no longer shimmering but rather billowing with smoke, you know what we’re talking about here.

Regular olive oil has a medium smoke point around 450 degrees Fahrenheit, which means you can use it for low-temperature cooking like sauteing. But when it comes to frying or deep-frying, stick to peanut oil.

EVOO has a lower smoke point around 320 degrees Fahrenheit. So although it can be used when cooking over low heat, we recommend reserving it for salad dressings, dips, and other cold dishes where its intense flavor can take center stage.

difference between olive oil and extra virgin olive oil-HelloFresh

A little something “extra” about EVOO

It’ll help kick bad cholesterol to the curb while supplying a hefty dose of antioxidants known as polyphenols. These help increase HDL cholesterol (that’s the good kind) to decrease the risk of heart disease. But wait… it gets better. EVOO also nourishes your noggin with the help of hydroxytyrosol, a phytonutrient prized for its ability to protect the lining of blood vessels and oxygen supply to the brain.

So go ahead and drizzle, pour, and dip to your heart’s content.

READ MORE: Top 10 Foods For Heart Health

And the award for our favorite brand goes to…

…drum roll, please… Colavita! Drawing on four generations of olive oil expertise, Colavita’s top quality products hold a special place in our hearts (and in the HelloFresh boxes). Trust us on this one, we don’t mess around when it comes to olive oil.

Oil is not the only ingredient with the power to boost flavor. Discover five more ways to elevate your meals from drab to fab!

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Gina Davis says:

Can you do more education on oils? I use grape seed oil for everything.

Jordan Schultz says:

That’s great feedback to hear, and we’re glad you found this content useful! We’ll certainly pass that along.

Scott says:

Your recipes commonly say to use Olive oil for high heat oven cooking and pan searing, but make no mention of this distinction that it should not be EVOO. You should say something like “Olive Oil (not EVOO)” in your recipes, as most of your clients probably have not read this blog/do not know the difference, and are using EVOO instead.

Jordan Schultz says:

Jordan here, from our community team. Thanks for the feedback, Scott! We’ll pass that along to our team.

A Lockamy says:

I agree! I did not know that there was that much difference between Olive Oil & Extra Virgin Olive Oil (EVOO) – nor did I know the abbreviation for it!

Jordan Schultz says:

It’s a little distinction, but it makes a BIG difference when cooking!

Ellen DuBois says:

Am trying to reach someone to change plan to once a month. Need a way to contact on Web site/app

Jacqueline says:

Hi Ellen – feel free to give our awesome Customer Care team a call at 1-800-733-2414!

Unless I missed it, there’s no mention that it’s also WASTEFUL to use EVOO for cooking as the cost is MUCH HIGHER! I always keep BOTH kinds on hand for that reason.

Sharron says:

I can’t sign up for this until Sept but I love your site and I can’t wait to cook your food. We’re going to have a cook-off.

Jacqueline Parisi says:

LOVE THAT IDEA!!! Can’t wait for you to join the HelloFresh family, Sharron.

Caroline says:

Very interesting. Things you don’t know. Thanks.

Kay says:

What regular olive oil do you recommend?

Jordan Schultz says:

We love Colavita!

Pat says:

I love the service and concept of Hello Fresh and as a fan of miniatures and cooking, I am making Christmas Tree decorations out of the little bottles of Oil and Vinegar that come in my packages.
Now if only we could figure out a way to repurpose the freezer packs, Do you know anyone who recycles them? I think I’ll bring them to our veterinary clinics for the distribution of RX. I’ll let you know if that works out.

Anne says:

Would love to get a comparison from your chefs on what they think of olive oil vs avocado oil. I use avocado oil for everything!

Terri says:

Very interesting article. I did not know the difference in the two oils so glad I read up on it. Thanks

Diane says:

Some months ago I read that the Italian olive oil producers were mixing other ingredients into their olive oil and were sending this diluted olive oil and especially evoo to us in the US. Have you read this too?

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