What is non-extra virgin olive oil, and when should I use it?

Most of us assume that extra virgin olive oil, or sometimes EVOO in recipe shorthand, is the good stuff. After all, cookbooks call for it specifically, and it even has “extra” right there in its name. But what about its non-extra-virgin siblings that might just be labeled “olive oil” or “light-tasting olive oil”? Are…

Read more...