Master the varieties of Olio (Olive Oil)

Extra Virgin Olive Oil
Extra virgin olive oil’s brilliant green color alludes to the fact that it is full of flavor and contains the highest concentration of antioxidants. “Extra virgin” is a classification of olive oil indicating that it is cold pressed, not overly acidic and meets fruity, bitter, and sharpness standards. It is the highest quality olive oil.
Best used for salads, dressings, and marinades.

Virgin Olive Oil 
Virgin olive oil has a higher acid content than extra virgin olive oil, but a lighter flavor. This type of olive oil is also unrefined with a bright green color. It can be used similarly to extra virgin olive oil, but its higher smoke point makes it better suited for cooking.
Best used for salads, dressings, and for sautéing.

Olive Oil
Olive oil is less bitter and has a lighter taste than extra virgin olive oil. Olive oil’s lower acidity creates a more neutral-tasting oil that is perfect for cooking. Olive oil is a versatile cooking oil because of its high smoke point making it valuable for sautés or roasting at high temperatures.
Best used for baking, roasting and cooking at high heat.

Light Olive Oil
Light olive oil is a refined oil, which gives it a pale green, almost golden color. The flavor is neutral, lending itself well to cooking and baking. 
Best used for sautéing, baking, fish or vegetable dishes.

Basting Oil with Herbs
Basting olive oil is typically olive oil, or a blend of oils seasoned with garlic, thyme, parsley and herbs. 
Best used for marinades, salad dressing or as a finishing oil brushed onto meat, fish and vegetables.

Cold-Pressed Olive Oil
The term “cold pressed” references the preparation technique used for extracting oil from the olives. No chemicals or heat are used to make cold-pressed olive oil, only pressure from crushing the olives. This type of olive oil is superior in taste and mouthfeel.