Olive Oil that's NOT extra virgin.

[stevek42]

I was wondering...I went to Ruby Tuesday's tonight to partake of their salad bar...and the only olive oil they had said "pure" but not "extra virgin."

I ended up using about a tablespoon total...is that a big detriment to my diet? I've been doing good, I guess the only non-100% I've had are Bragg's aminos and raw cashews. I'd hate to think the oil was a huge deal.

[VeganVixen]

Of course ,the Extra virgin is the best - but its not vital to have this ALL the time , honestly IMO if you dont beat yourself up on the little things ,its easier to stay in control AND happy in the long run .......

[Veganmama]

Extra Virgin and Pure defines the quality and acidity levels more than weather it was cold pressed or not here is a quick definition for you, hope it helps :)

Virgin oil is the result of a single, simple pressing; in contrast, cold-pressed is a marketing label rather than a processing technique.

Extra virgin is the highest quality olive oil -- characterized by "perfect flavor and odor, max acidity (oleic acid) of 1g/100g - 1% with maximum peroxide value mequiv 02/kg of 20." In some regions, extra virgin oil is judged by a panel of experts for taste, mouth feel, and aroma. This oil tends to be most delicate in flavor, and is preferred for salads or served at the table with bread for dipping, or added to soups and stews.

Fine virgin oil is just slightly less perfect -- with "maximum acidity (oleic acid) of 2g/100g - 2% with maximum peroxide value mequiv 02/kg of 20."

The other officially designated grades of olive oil are the result of several chemical refining and blending processes:


Semi-fine or ordinary -- suitable for cooking when subtle flavor is not required.
Refined -- maximum acidity of .5g/100g, lacking the flavor of virgin oil.
Pure -- a low-cost blend of refined and virgin, such as you might find in large quantities at a discount food warehouse.
Pomace refers to the pounded olive residue. Refined olive-pomace oil and olive-pomace oil are lower-quality oils.
Pomace oil, olive cake, and lampante (or lamp grade olive oil) are not intended for human consumption, and are generally used for industrial or technical purposes, such as soap making.

[Pailani]

Virgin oil is the result of a single, simple pressing; in contrast, cold-pressed is a marketing label rather than a processing technique.

So then, cold-pressed olive oil is no different, no less processed, no less heated, than the stuff I can pick up at the grocery store?

Is that the case for all oils, or just olive oil?