Extra Virgin olive oil
The olive oil that comes from the “first pressing” of the olive, is extracted without the use of heat (a cold press) or chemicals and gets the status “extra virgin” with an acidity lower than 0.8%. It is a superior olive oil and ideal to use for example as a salad dressing. This oil can certainly also be used for baking and roasting.
Virgin olive oil
Virgin olive oil comes from the second pressing. This is an acceptable alternative to Extra Virgin olive oil, but it does not have the same delicious flavour. This is slightly more bitter, and the acidity is also higher. To improve the flavour, it is nice to add herbs or spices to the oil.
Pure olive oil
Pure olive oil, often simply called olive oil, undergoes some processing, such as filtering and refining. This olive oil is industrially manufactured and has an unpleasant taste and smell. It can only be consumed after it being processed.