Olive oil is a staple in many kitchens around the world, almost every dish has a drop of olive oil in it. But with so many options to choose from, it can be a hassle to know which one to use and what’s the best. Among the most popular are cold-pressed and extra virgin olive oils, both of which offer unique flavours, smells, and health benefits. Whether you’re a chef looking to enhance your dishes or a fitness-conscious person looking to balance out your meals. Understanding the difference between cold-pressed and virgin oil is the key to starting. So, let’s dive in and explore the wonderful world of cold-pressed and extra virgin olive oil!
First, it’s essential to understand what each term means. Oil produced without the use of any heat or chemicals is known as cold-pressed oil. During the production of cold-pressed oil, olives are crushed and pressed to extract the oil(juice). This helps preserve the natural flavours and the nutrients of the olive. That is why cold-pressed olive oils are high in antioxidants and help with health issues.
On the other hand, the highest quality olive oil available in the market is known as extra virgin olive oil. The production process is mostly as of the cold-pressed oil but with a few extra steps to maintain the “extra virgin” mark. A few of those steps include that the oil must be made from fresh and pure olives. These olives should not have any defects, and the acidity level should also be under 0.7%. These precautions make the extra virgin oil a little pricier and more beneficial than the cold-pressed olive oil.
Now let’s explore the difference between cold-pressed and virgin oil.
Extra Virgin vs Cold Pressed Olive Oil
One of the main differences between cold-pressed and extra virgin olive oil is its taste. Cold-pressed olive oil has a slightly fruity, nutty flavour often described as "earthy." It is a great all-purpose oil that can be used for cooking, baking, and salad dressings.
Extra virgin olive oil, on the other hand, has a more robust flavour profile. It is often described as having a grassy, peppery taste with hints of bitterness and astringency. This bold flavour makes it an excellent choice for dipping bread or drizzling over-cooked vegetables, but it may be too intense for some palates.
Another difference between cold-pressed and extra virgin olive oil is its quality. While both types of oil are made using the same cold press method, extra virgin olive oil must meet stricter standards to be considered "extra virgin."
For instance, extra virgin oil is made from a pure and fresh batch of olive without any defects while maintaining an acidity level under 0.7%. On the other hand, cold-pressed olive oil may not be subject to these same standards. While it is still made using the cold press method, which does not contain any chemicals but there might be more variability in the quality of the olives used and the resulting acidity level of the oil.
Both cold-pressed and extra virgin olive oil is considered to be healthy oils that are rich in antioxidants and other beneficial compounds. However, there are some differences in their health benefits.
Extra virgin olive oil is often considered healthier because of its fresh olives, which contain high levels of antioxidants and polyphenols. Antioxidants and other beneficial compounds present in extra virgin oil help in reducing inflammation, risk of heart diseases and overall health.
On the other hand, cold-pressed olive oil also contains antioxidants and other beneficial compounds, but they might not contain the same level of compounds as of extra virgin oil. This difference can be seen because of the quality standards that differ in both of their production phases resulting in varying health benefits.
Last but not least, usage. Both cold-pressed and extra virgin oil is used for different dishes, some might use it for the same dish but widely, they have different tastes and flavour to suit various cuisines.
Cold-pressed oil has a versatile taste and can suit well for cooking and baking. Due to its mild flavours, it does not overpower any dish and can be used as everyday cooking oil.
On the other hand, extra virgin olive oil has a unique flavour which makes a statement. It is best used in dishes where its bold flavour can shine through. Like, it is often used as a finishing oil or we can say to add the last touch to the dish. We often drizzle it over cooked meat or even vegetables or just use it as a salad dressing.
Gingelly oil and cold-pressed chekku oil are other oils with great health benefits. It contains high anti-cancer compounds like magnesium, helps prevent diabetes and has various other health benefits. VVS & Sons, an online retailer, offers great high-quality oil for your family.
While discussing cold-pressed vs virgin oil, it is essential to talk about the pricing. Extra virgin olive oil is more expensive than cold-pressed olive oil due to its higher quality and stricter production standards. However, it is essential to note that not all extra virgin olive oils are created equal. There are many different brands and varieties of extra virgin olive oil available, and the quality can vary widely. VVS & Sons ensures that you get the best quality oil to keep yourself and your family healthy.
To ensure that you get a high-quality extra virgin olive oil, look for oils labelled as "cold pressed" or "first cold press." Additionally, look for oils produced in a single country or region, as this can indicate a higher level of quality control.
Choosing the best oil might be a difficult task. But ultimately, virgin oil vs cold pressed
oils come down to personal taste and individual health needs. Make sure to understand your needs before buying your olive oil. So, whether you choose cold-pressed or extra virgin, know that the possibilities of creating your favourite dishes are endless and delicious. Happy cooking!