For sauteing, ordinary olive oil (second pressing) is fine. The subtle peppery flavor and floral notes of the high-end stuff is mostly lost when heated. EVOO, because of suspended matter, has a lower smoke point. When a recipe calls for olive oil, they mean extra virgin olive oil. Hard stop.
Lost weight doing oil-pulling using extra virgin olive oil. In addition to detoxing , olive oil also delivers a number of phytonutrients and antioxidants to the body. After all, most health-conscious people keep olive oil handy for salads and cooking.

As a result, extra virgin olive oil is regarded the highest quality olive oil available. Extra virgin olive oil is the main source of fat in a Mediterranean diet. It displays a singular fatty acid composition with a higher content of phenolic compounds and other antioxidants than other edible oils.

is extra virgin olive oil better than regular olive oil
Hill and Williams are both fans of using the kitchen ingredient, but stress the importance of choosing an unrefined, cold-pressed extra-virgin olive oil. Olive oil is an excellent carrier oil, so
Extra virgin olive oil is made using the same process as regular olive oil, with the exception that it is made exclusively from the first cold-pressing of the olives. This gives the oil a stronger, more complex flavour profile, which closely reflects the variety of the olives and the climate they were grown in. Extra virgin olive oil is
Anyway, there are basically three grades of olive oil. Extra Virgin Olive Oil can only be extracted with mechanical means (pressing or centrifugation, the latter is mainly used in modern mills) and its quality must be tested with chemical analysis (acidity, oxidation…) and a “panel test”, basically a group of trained people (like me) does
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is extra virgin olive oil better than regular olive oil