Am 14 Aug 2004 16:20:38 GMT Amberinauburn wrote:

> 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?

depends on what you like. Extra virgin olive oil comes in many varieties,
from lemony light to intense green and fruity & dark.

> What about the price of the extra virgin verses the regular, should I
> expect to pay more for the extra virgin?

Yes, you should, but make sure it's the real thing. If you can, taste
before you buy. Over here in Germany there is a lot of stuff called extra
virgin which is, technically, extra virgin, but not worth what is paid for.

> And finally when should I use extra
> virgin. Do I save it for 'special' dishes or use it for everything.

Depends on you, again. If you are new to it, try it in salad dressings
(vinaigrette) or stir some in your store-bought pesto; dip it with fresh
Italian bread, sprinkle on your pizza before it goes in the oven... or on
bruschetta...

Tonmates, mozzarella, basil and a drizzle of fine olive oil - heaven!

For frying, a cheaper variety is ok, I use a light 'refined' olive oil for
mayo.

> 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.

The epicurious dictionary is a great resource, see

http://eat.epicurious.com/dictionary...sf?DEF_ID=2962

HTH,

Petra in Hamburg, Germany