Extra-virgin olive oil is made from pure, cold-pressed olives, whereas regular olive oil is a blend, including both cold-pressed and processed oils.
Extra-virgin olive oil is made by grinding olives into a paste, then pressing them to extract the oil. There's no heat involved, hence the "cold-pressed" label. The resulting oil has a forest-green color; a grassy, peppery flavor; and a fruity aroma.
This method, while effective, takes a substantial amount of time. Certifying the product as pure Extra-virgin olive oil is also a rigorous, time-consuming process. These factors contribute to the oil's higher price.
Any cold-pressed oil that doesn't meet extra-virgin standards is then refined to get rid of undesirable impurities, giving the oil a more neutral flavor and lighter color. It's then blended with a bit of premium Extra-virgin olive oil to produce what's labeled as just "olive oil."
Extra virgin olive oil is the least processed form of olive oil. Due to this, it retains its natural antioxidants and vitamins, which are often lost during processing.
This makes it a more healthful oil than regular olive oil but also makes it a little more expensive.
By placing an order of Authentic Italian EVOO or regular Olive Oil through the IICCI, you will benefit from a 10% discount on the products' MRP. If you are a member of the IICCI and/or of the IICCI's Italics Wine Clubs in India, you will be eligible for a 25% discount!
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Credit: Tasting Table