Full question
I'm slightly mystified, what is meant by 'regular olive oil' in the Chocolate Olive Oil Cake? I would first think of extra-virgin, as that is my regular olive oil. But does it actually mean the cheaper, processed 'light' olive oil? I'd be very grateful for any enlightenment on this! I would imagine that a processed, light olive oil might work better as it has a more neutral flavour, but would instinctively prefer to use extra virgin.
Our answer
Nigella's Chocolate Olive Oil Cake (from NIGELLISSIMA) is a moist cake made with olive oil. The recipe suggests to use "regular olive oil". There are various grades of olive oil and regular olive oil (sometimes called "pure" olive oil) is a refined olive oil.
Olive oil quality is defined by the level of oleic acid, the higher the level of oleic acid, the better the quality of the oil. First press and extra-virgin olive oils are cold pressed and high in the acid and have a darker green colour and stronger flavour. Regular olive oil is lower quality virgin olive oil that has been refined (using heat), which gives it a lighter colour and a more neutral flavour. It is often mixed with some unrefined virgin olive oil. It is cheaper than extra-virgin and better for cooking, while extra-virgin is good for dressings, dipping and drizzling. Light and mild olive oil is refined further than regular olive oil and it has a very neutral flavour and a higher smoke point, making it more suitable for frying than the other olive oils. It is possible to use extra-virgin olive oil for the cake if you prefer, but bear in mind that many extra-virgin olive oils have a prononced flavour and this could affect the taste of the cake slightly.
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