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What makes extra-virgin olive oil so much more special (and pricier) than regular olive oil? Here's what you need to know about the difference between the two, and why you need both in your kitchen. Plus, advice on selecting "good" olive oil from an expert.
The simple answer is yes. If a recipe calls for olive oil, as many do, you can use extra-virgin or regular olive oil. It’s up to you, and largely based on personal preference. Both extra-virgin and regular olive oil can be used in baking and cooking, but do keep in mind their differing smoke points.
According to research, extra virgin olive oil has more polyphenols than regular olive oil. Polyphenols are a type of antioxidant, and they have many health benefits. Refining olive oil...
For example, did you know that there are many different kinds of olive oil beyond extra virgin olive oil, or that olive oil has a lower smoke point than vegetable oil? Learn more about the kitchen staple below.
Extra virgin olive oil is extracted from fresh olives without the use of heat or chemicals and then bottled without additional processing. When you're looking for an olive oil that's full of flavor, as well as compounds that may benefit your health, reach for the extra virgin olive oil.
Typically, olive oil is a safer bet when cooking because of the higher smoke point and neutral flavor, and extra-virgin olive oil is ideal for a flavorful dressing, a dip for bread, or a last minute pour over a cooked piece of meat. However, this is entirely a matter of preference.
This guide explains the subtle differences between regular olive oil vs. extra virgin olive oil, along with when to use each one.