The difference between extra virgin and virgin olive oil?

Our extra virgin oil is made by grinding olives into a paste, then pressing them to extract the oil. There's no heat involved, hence the "cold-pressed" label. The resulting oil has a golden colour; a grassy, peppery flavor; and a fruity aroma. This method, while effective, takes a substantial amount time. Certifying the product pure EVOO is also a rigorous, time-consuming process. These factors contribute to the oil's higher price.

Virgin - Any cold-pressed oil that doesn't meet extra-virgin standards is then refined to get rid of undesirable impurities, giving the oil a more neutral flavor and lighter color. It's then blended with a bit of premium EVOO to produce what's labelled as just "olive oil."

So how does this affect your cooking? We suggest keeping a bottle of both on hand: Plain olive oil for general cooking and sautéing, and a nice top-shelf extra-virgin oil for dips, dressings, uncooked applications and as a finishing touch for plated food.