What’s the difference between olive oil and extra virgin olive oil. Are they the same thing? My neighbor insists otherwise.

Extra virgin olive oil retains more of the olives’ natural vitamins, minerals, and antioxidants, particularly polyphenols, which are known for their anti-inflammatory properties and health benefits. These compounds contribute to the healthful reputation of extra virgin olive oil.
Regular olive oil has some of the nutritional benefits but typically in reduced amounts due to the heating and refining process, which can destroy some of the delicate compounds. However, it still offers monounsaturated fats that are a healthier choice over saturated or trans fats found in many other cooking oils.
4. Cooking Uses
Extra virgin olive oil is best used for cold dishes or added at the end of cooking to maintain its flavor and nutritional value. Due to its lower smoke point—the temperature at which an oil begins to smoke and degrade—EVOO is not ideal for high-heat cooking like deep-frying.
Regular olive oil, while not as nutrient-dense or flavorful as EVOO, is more versatile for cooking. Its higher smoke point makes it suitable for sautéing, grilling, roasting, and even light frying. It’s a healthier alternative for everyday cooking where the flavor of extra virgin olive oil would not be discernible.
In conclusion, while extra virgin olive oil and olive oil come from the same source, they are certainly not the same thing. Extra virgin olive oil offers a superior flavor, richer aroma, and greater nutritional benefits than regular olive oil. However, your choice between the two will often come down to cooking application and personal preference. Understanding these differences can help you make the most of each type of olive oil in your kitchen, for both taste and health