Which olive oil is for cooking and which salad?

* Extra virgin olive oil (EVOO) is the highest quality olive oil and is made from the first pressing of olives. It has a low acidity level and a fruity flavor. EVOO is best used for cooking at low to medium temperatures, such as sautéing vegetables or making salad dressings.

* Virgin olive oil is also made from the first pressing of olives but has a slightly higher acidity level than EVOO. It has a more robust flavor and is best used for cooking at higher temperatures, such as frying or baking.

For Salads:

* Extra virgin olive oil (EVOO) is the best choice for salads because it has a delicate flavor that won't overpower the other ingredients.

* Light olive oil is also a good choice for salads because it has a neutral flavor and a lighter texture.

Here is a summary of the key differences between the two types of olive oil:

| Characteristic | Extra Virgin Olive Oil | Virgin Olive Oil | Light Olive Oil |

|---|---|---|---|

| Acidity level | Low | Slightly higher than EVOO | Lowest |

| Flavor | Fruity | More robust than EVOO | Neutral |

| Best uses | Cooking at low to medium temperatures, salad dressings | Cooking at higher temperatures, frying, baking | Salads |