Can someone please explain to me the difference between extra virgin and
regular olive oil? Someone told me that extra virgin was from the first
pressing of the olives. What about regular olive oil? Does it not taste as
good? What about the price of the extra virgin verses the regular, should I
expect to pay more for the extra virgin? And finally when should I use extra
virgin. Do I save it for 'special' dishes or use it for everything. As you can
probably tell using olive oil is a new experience for me. My husband and I were
watching a TV food show and we were discussing the idea to go get some olive
oil and using that. But then the question of what kind of olive oil, regular,
extra virgin or what? Any one who uses olive oil? Please some help here.

Amber in central Illinois