Are all extra virgin olive oils created equal?

The darker green the oil, usually has the better flavor. I personally like Phillip Bero, ( a mid range price) for cooking. If Philip Bero is not in stock i usually grab the darkest green oil on the shelf. If you are interested in EVOO for dipping, none of the olive oils that you find in the regular grocery store will be very good for that, you really need to go to a gormet specialty shop for good dipping oils. Remember EVOO has a very low flash point ( like butter) and it will burn rather easily. It should never be used in a wok or anything that cooks at a very high heat.

They are not all equal. Look for "first cold pressing" and "organic" on the label.

P.S. My sister lost all the extra weight by eating whatever she wants, but the only type of fat she consumes is e.v.o.o.!!!

All "EV" means is that it comes from the first, cold press of the olives. They will press the olives subsequent times, and later again w/ heat, to get more oil out of the pulp, but only the first press is "EV."

Basically, yeah, they're all created equal. I happen to like Pompeii, Alessi, and Colavita brands, but try small bottles of each and see which ones you like the flavor of. That's how I came up w/ my faves.

The darker the color the better it is. I use it for everything and everyday cooking! even when i make pop corn!

i like the carpelli brand but Whole foods has their own brand called 360 or something. which is organic.

Probably better you do lose weight, I've heard you husband is knocking off the barmaid in his local.

my personal fave is carapelli

No, they tase diffrent.