Cooks' Question

How do I know when to use which type of olive oil?

Response

There are three different grades of olive oil – extra virgin olive oil, virgin olive oil and olive oil. Extra virgin olive oil, the most expensive, has less than 0.5 per cent acidity and is produced by cold pressing. Cooking damages the proteins, so it's best to use it as a dressing. Virgin olive oil is produced in the same regions as extra virgin olive oil, using more mature olives, and gives a greater yield. It has a higher acidity level, so it's lower in price than extra virgin. It can be used for light cooking where the oil is not over-heated and also for mayonnaise and vinaigrette. Olive oil is the simplest of the oils, usually made using a hot-pressing method to extract the oil and sometimes using the 'cake' (the crushed cold-pressed olives that remain after the extraction of extra virgin olive oil). It is frequently used for cooking and is suitable not only for preserving, but also for frying, as it maintains its qualities when heated to a high temperature.

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