Article: Keep two kinds of extra-virgin olive oil on hand

Dear Martha: How do the grades of olive oil differ, and which kind should I use for everyday cooking?

A: Extra-virgin olive oil, made from the first pressing of olives after harvest, has a bright, fruity taste. Neither heat nor chemicals are used to extract the oil (hence the labels "cold pressed" or "cold extraction"), so it is the freshest and the most healthful olive oil. Virgin olive oil is also extracted without heat or chemicals but is more acidic than extra-virgin and may not be from the first pressing. Bottles labeled "olive oil" or "pure olive oil" typically contain blends from second or third pressings, with virgin or extra-virgin oil added for flavor.

In the past, the price of ...

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