Bottles line the olive oil shelf at the grocery store, with prices ranging from $10 to $30. This can translate to anywhere from about 50 cents to $1.75 per ounce.
 
Is there really a difference between them? And does it matter if it's cold pressed or first pressed, imported or locally grown? Yes, yes and yes.
 
Olive oil is one of the few fats still considered good for you. High in monounsaturated fat, it's believed to contribute to lowering levels of "bad cholesterol."  But, what should you know before you buy it or cook with it? 

 

Extra virgin olive oil: The highest grade of olive oil, this oil is made by mechanical means without high heat or chemicals. It has a free acidity of not more than 0.8 grams per 100 grams and no defects. It can be made from hundreds of varieties of olives that are picked at various levels of ripeness and pressed as soon as possible. An earlier harvest generally creates a greener and grassier oil, while a later harvest makes more golden and mild oils.
 
Virgin olive oil: This means its free acidity is not more than 2 grams per 100 grams and it may have minor defects.
 
Ordinary olive oil: Often called pure olive oil or plain olive oil, this lesser- quality olive oil can be a blend of refined and virgin olive oil. Refined means the oil had defects removed with the use of charcoal or other filters.The final product likely was blended with virgin olive oil.
 
First cold press: This means the oil was produced from the first pressing of olives with a traditional hydraulic press at a temperature less than 80.6 degrees. The less heat and the quicker the extraction, the better the oil; however, this label does not guarantee a good olive oil.
 
Unfiltered: Serious tasters prefer this oil because it's believed to have less oxidation and results in bigger taste. It could be cloudy due to remaining particles.
 
Blended: This means the oil was produced using different types of olives grown in different geographical areas.
 
Light or extra-light: These are marketing ploys and don't explain anything, but could hint at an oil's lighter color or milder flavor. It doesn't affect calories: all olive oil has 120 calories per tablespoon.

With the above information you may want to wonder around the olive oil isle in your local supermarket and do some "research" of what is that they sell. Maybe you should pick up a couple of bottles to be ready for the tasting section next week.

 

Gerry