General Discussion
In reply to the discussion: Fake Olive Oil Companies Revealed Stop Buying These Brands Now [View all]Igel
(35,522 posts)Depends how hard you crush and press the olives. The first pressing is higher in flavor, it congeals when chilled, it's darker in color. For some kinds, "chilled" is 68 degrees--so at room temperature the stuff goes translucent.
The last bit you get out, after heating and stirring and finely crushing, is pale, lower in flavor, and doesn't congeal.
But both are from olives, and both are olive oil. They have different purposes. Extra virgin is pointless for soap; it has a much lower smoke point for cooking (in fact, it often tastes bad because all the stuff that gives it flavor and color degrades). The standard, last pressing is like any other oil for salad dressings and pesto.
You pick the kind of oil that suits your purpose. It's like what you get from a cow. There's suet, there are different cuts of beef, and there's milk. You'd never want to make biscuits with tenderloin or rump roast, you wouldn't add suet to your coffee, and trying a nice piece of roast milk with gravy is silly sounding. Pure cream makes good butter, bad cheese. And if you want filet mignon for your chili, you're wasting money.
Most of this is honor talking: No way I'm going to be ripped off, I'm not that stupid. Knee-jerking-off in response to that is a sure-fire way to be able to say, "No, I refuse to be ripped off, but please, trick me using my vanity and pride, I like to be trickled, um, tickled right here."