The Different Types Of Olive Oil

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If you are new to the cooking realm you may have noticed the different types of olive oils recommended in a recipe and on the supermarket shelves, and the labels could be a little confusing if you do not know what they really mean.  Olive oil is widely used for a variety of recipes whether it is for a vinaigrette or to saute fresh vegetables, or even in some baking recipes, and it can get even more confusing when the recipe calls for just olive oil and you are at the store and see 3 to 4 different types to choose from like extra virgin, light, extra light, or a blend.   So what exactly do each of these types of olive oil mean?
Extra Virgin olive oil is the most widely used among the culinary world with its intense fruity and nutty tones and bold flavors, this is also referred as cold pressed or first pressed thus its name extra virgin.  On the other side of spectrum of olive oil there is the extra light, not to be confused with its fat content the name refers to the flavor and smoking point.  Unlike the low smoking point of the extra virgin type, this oil can with stand high temperatures and is great for seared and sauteing.
Pure olive oils and light olive oils go through  a refining process involving heat to enhance its flavor.
To read more information about olive oil and its stellar health and home benefits check out the link.http://jenubouka.hubpages.com/_344ihv1e4z7wg/hub/Olive-oil-beyond-the-kitchen