Extra virgin and virgin olive oils are both produced from the first pressing of olives, but they differ in quality standards and flavor profiles. Extra virgin olive oil (EVOO) must be cold-extracted mechanically without chemical refining, and it has a very low acidity level (under 0.8%). This strict processing preserves the oil's aromas and nutrients, making EVOO the highest grade of olive oil. By contrast, virgin olive oil is also mechanically extracted, but it can have a higher acidity level (up to 2%) and may show slight sensory defects.
**Key differences**
- **Acidity:** Extra virgin olive oil has an acidity level of 0.8% or less, while virgin olive oil can be up to 2%.
- **Flavor & aroma:** EVOO offers a complex, fruity flavor with peppery or grassy notes; virgin oil may taste milder and less vibrant.
- **Use cases:** Because of its robust flavor, EVOO is ideal for finishing dishes, salad dressings, and dipping. Virgin olive oil is suitable for cooking at moderate temperatures and baking, where subtle flavor is desirable.
When choosing between EVOO and virgin olive oil, look for harvest date, country of origin, and certifications to ensure quality. For everyday cooking, virgin oil can be a cost-effective choice, while EVOO is worth the investment for its superior taste and health benefits.