The main difference lies in the quality and the production process. Extra virgin olive oil is obtained from the first pressing of the olives, without chemical treatments, has an acidity lower than 0.8%, a richer flavor, and contains more antioxidants.
Standard olive oil can be a blend of extra virgin and refined oil, with a lighter flavor and suitable for high-temperature cooking.
The main difference lies in the quality and the production process. Extra virgin olive oil is obtained from the first pressing of the olives, without chemical treatments, has an acidity lower than 0.8%, a richer flavor, and contains more antioxidants.
Standard olive oil can be a blend of extra virgin and refined oil, with a lighter flavor and suitable for high-temperature cooking.
The main difference lies in the quality and the production process. Extra virgin olive oil is obtained from the first pressing of the olives, without chemical treatments, has an acidity lower than 0.8%, a richer flavor, and contains more antioxidants.
Standard olive oil can be a blend of extra virgin and refined oil, with a lighter flavor and suitable for high-temperature cooking.
The main difference lies in the quality and the production process. Extra virgin olive oil is obtained from the first pressing of the olives, without chemical treatments, has an acidity lower than 0.8%, a richer flavor, and contains more antioxidants.
Standard olive oil can be a blend of extra virgin and refined oil, with a lighter flavor and suitable for high-temperature cooking.