hey bbqbossmama, i totally get it, marketing is wild sometimes. but for olive oil, there actually is a real diff! extra virgin (evoo) is like, the purest form from the first cold press, so it has heaps more flavour and good stuff like antioxidants. it's super delicate so usually you use it for like, drizzling over stuff, dressings, or dipping bread. it's not really for high heat cooking coz it burns easy and then tastes yucky. virgin olive oil is still pretty good, but it's from later presses or has slightly higher acidity. it's totally fine for general cooking, like sautéing veggies or making sauces, as long as it's not super ho. it has less of that intense olive flavour so it wont overpower your food. so yeah, different uses! 👍 for sure. i learned this from a foodie blog, not like, a board game, lol.
