n2cookin
Senior Cook
I had always been using Extra-Virgin Olive Oil for everything. But recently on a food show on the t.v. they were talking about the types of olive oils. I understand that the different types come from different pressing like first cold press and the other oils come from heating the olives for more oil. But I am confused, if you heat Extra Virgin Olive Oil are you now changing it from Virgin to just a plain olive oil?
If so then should I cook with regular olive oil and only use the extra virgin olive oil for salad dressings?
If so then should I cook with regular olive oil and only use the extra virgin olive oil for salad dressings?