Olive Oil

From Cookiwiki

There are many types of olive oils, derived from mixing of:

• Virgin olive oil: obtained directly by pressing olives;
• Refined olive oil: obtained by treating chemically the result of pressing olives.

For an in-depth discussion about olive oil grades, see the Wikipedia.

Different olive oils have different uses in cooking. Generally, virgin and extra-virgin olive oils are best uncooked, since they may change in taste when cooked. Olive oils resulting from a mix of virgin and refined olive oil, in contrast, have usually milder (weaker) taste, and are better suited for cooking. These oils are commonly sold as Olive Oil, Light Olive Oil, or Extra-Light Olive Oil.