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Last Reply:

DIfference in Olive OIl for Eating and Cooking

JibberJabberWhatsTheMatter posted:

Hello,

Hope you can help with my inquiry as I have been searching on the Internet, but in vain:

I have two bottles of Olive OIl

First bottle says: 100% Extra Virgin Olive Oil

Second bottle says: Extra Virgin Olive Oil First Cold Press

Few questions:

1. What are the differences between the two bottles
2. Which bottle is best for eating, i.e. pouring on toast, salad, etc
3. Which bottle is best for cooking, i.e. to stir chopped onions till they are reddish brown, which serves as the basis for meat dishes

1 Replies |Watch This Discussion | Report This| Share this:DIfference in Olive OIl for Eating and CookingHello, Hope you can help with my inquiry as I have been searching on the Internet, but in vain: I have two bottles of Olive OIl First bottle says: 100% Extra Virgin Olive Oil Second bottle says: Extra Virgin Olive Oil First Cold Press Few questions: 1. What are the differences between the two bottles 2. Which bottle is best for eating, i.e. pouring on toast, salad, etc 3. Which bottle is best for cooking, i.e. to stir chopped onions till they are reddish brown, which serves as the basis for meat dishes

EricE_MA responded:

The differences between the two are minimal and possibly nil. According to OliveOilSource.com's "olictionary" the concepts of "first press" and "cold pressed" are obsolete because that's the standard today.

So, the first oil may have undergone the same processing as the second, but not bothered to state something it considered irrelevant, or it may have undergone slightly more processing.

Regardless, they are both still in the same category and one is not obviously better for eating/cooking than the other. For the small difference in the two labels, it really comes down to your subjective preference.

OliveOilSource.com has advice on when to use extra virgin olive oil and when to select a cheaper more refined olive oil:
http://www.oliveoilsource.com/page/basics

Report This| Share this:DIfference in Olive OIl for Eating and CookingThe differences between the two are minimal and possibly nil. According to OliveOilSource.com's "olictionary" the concepts of "first press" and "cold pressed" are obsolete because that's the standard today. So, the first oil may have undergone the same processing as the second, but not bothered to state something it considered irrelevant, or it may have undergone slightly more processing. Regardless, they are both still in the same category and one is not obviously better for eating/cooking than the other. For the small difference in the two labels, it really comes down to your subjective preference. OliveOilSource.com has advice on when to use extra virgin olive oil and when to select a cheaper more refined olive oil: <a rel="nofollow" href="http://www.oliveoilsource.com/page/basics">http://www.oliveoilsource.com/page/basics</a>

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