Olive Oil: How to Separate the Virgins From the Sludge

Premium Extra Virgin or Extra Virgin Olive Oil: These oils are a result of the first pressing of the olives, contain extremely low acidity, and do not undergo any further refining after the pressing.  Flavor is intense, delicious and best enjoyed uncooked as a "finishing" oil.

Fine Virgin or Virgin Olive Oils: These oils are also from the first pressing, are slightly more acidic, aren't as tasty and therefore cost less.  They can be used as cooking oils and in some cases are good enough to enjoy as "finishing" oils as well.

Pure or Refined Olive Oils: These oils contain an acidity that is too high for consumption, so after the first pressing, they are further refined and therefore can no longer be called "virgin."  These are best used for cooking. 

Olive oils can stay fresh up to 12-15 months, provided they are stored away from heat, so it's best not to splurge on that $40 bottle of Premium Extra Virgin Olive Oil if you don't see yourself using it in the next year.  Our advice?  Keep a medium-sized bottle of moderately priced Virgin Olive Oil on hand for cooking and a small size of the expensive stuff for finishing your favorite pasta and salad dishes. 

Want a unique flavor idea?  Try making homemade infused oils for extra flavor punch.  We’ll post an article with instructions soon, so come back often!

Image source: Jonny Hughes via Flickr