Extra Vergine (Extra Vierge or Extra Virgin)
Extra Virgin olive oil is an unrefined oil — the highest quality olive oil you can buy. There are very specific standards that oil must meet to receive the label 'Extra Vergine'.
Because of the way Extra Virgin olive oil is made, it retains more genuine olive flavor and has a lower oleic acid content than regular olive oil.
The oleic acid (acidity) indicates the degree to which fat has broken down into fatty acids. Extra Vergine has an acidity of maximum 1%, compared to 3–4% for regular olive oil.
It also contains more natural vitamins and minerals, including the important antioxidants and anti-inflammatory compounds that make Extra Vergine oil so special.
Extra Virgin olive oil is considered an unrefined oil because it has not been treated with chemicals or altered by temperature.
It usually has a golden-green color, with a pronounced flavor and a light peppery finish. Good Extra Virgin Olive Oil creates a tickle in the throat when swallowed pure — you can even cough from it.
Regular Olive Oil or "Pure" Olive Oil
You may also know this as regular olive oil or pure olive oil — what we would consider 'ordinary' olive oil. This oil is usually a blend of first-press and refined olive oil (heat and/or chemicals are used in extracting oil and removing defects from the fruit).
Pure olive oil is a lower quality than extra virgin olive oil, with a lighter color, more neutral flavor, and oleic acid between 3–4%. This type of olive oil is an all-purpose cooking oil.
Cooking:
Although you can cook with extra virgin olive oil, it has a lower smoke point than many other oils. On our site we sell extra virgin olive oil with a high smoke point, making it suitable for cooking and frying.