What's the difference between virgin olive oil and vegetable oil?

How do I know when to use what for example for soups, salads to fry eggs??What's the difference between virgin olive oil and vegetable oil?
virgin olive oil is much more rich tasting. This is the oil you would use in salads, dressings, anything that does not require further cooking. It can be used to finish a dish, or just to provide some flavor, and it is much better for you to eat than veggie oil- although it has a much lower burning temp than the latter so it cannot be used to cook many things, such as frying eggs, although can be used when cooknig at a lower temp or for a short period of time. It is also more expensive, and veggie oil is less healthy to consume but can be used for frying food because of the high temps it can reach before burning.What's the difference between virgin olive oil and vegetable oil?
VOO is a purer type of oil with the appropriate amounts of needed fats in ones diet. Depending on which type of vegetable oil you are talking about there are issues with hydrogenated processing which leads to trans fats. Canola oil is about the best among the vegy oils. Extra Virgin Olive Oil is the best. EVVO comes in different types, some for baking, some for frying and some for salads. If you have the time check out some of the cooking shows, especially Rachel Ray and she can give you good tips (her website too!) on using EVVO (she coined the acronym and was actually add to the dictionairy - cool huh?)... It seems like any of the EVVO and VVO are about the same and all you need to do when looking at brands is to make sure it is cold pressed. All your olive oils are going to be more expensive than vegy oil but you can buy in the store brand and it will be just as good as the more expensive brands. Have fun experimenting.
Taste


Basically, for cooking at home, shop for Extra Virgin Olive Oil (First Cold Pressing). If you are substituting it for other oils in baking or frying, go for Virgin or Ordinary Virgin because they have less flavor.





Hope this guide below helps!


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This oil is obtained only from the olive, the fruit of the olive tree, using solely mechanical or other physical means in conditions, particularly thermal conditions, which do not alter the oil in any way. It has not undergone any treatment other than washing, decanting, centrifuging and filtering. It excludes oils obtained by the use of solvents or re-esterification methods, and those mixed with oils from other sources. It can be qualified as a natural product, and virgin olive oil can have a designation of origin when it meets the specific characteristics associated with a particular region. Virgin olive oils can have the following designations and classifications depending on their organoleptic (taste and aroma) and analytic characteristics (the degree of acidity refers to the proportion of free fatty acids, not to the taste)





Extra Virgin olive oil





Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams (0.8%), and the other characteristics of


which correspond to those fixed for this category. Extra Virgin olive oil accounts for less than 10% of oil in many producing countries. Used on salads, added at the table to soups and stews and for dipping.





Virgin olive oil





Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams (2.0%) and the other characteristics of which correspond to those fixed for this category in this standard.





Ordinary Virgin Olive Oil





Virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in this standard. Ordinary oil may still be fine for frying or where flavor is not wanted or needed.






I use olive oil for most anything except not deep frying. Also olive oil is better for you. They both are made from different things. Also the olive oil fats are better for you. You may want to check in the library and read up on all the kinds of oils. There is so many and a few are only really okay to have in moderation of course!
evoo is good for you and canola is good for frying and better for you than vegetable oil
Virgin Olives still had their Pimentos intact before the oil was squeezed out!
Virgin olive oil is from olives for one.