Both are delicious and found in so many Mediterranean recipes, however, they are slightly different. Olive oil is heated to extract the oil, whereas extra virgin olive oil is cold-pressed and unrefined, which gives it a stronger flavour and darker colour. It is best to cook with olive oil, then save the (more expensive) extra virgin olive oil for drizzling over soups, pastas, salads and pizzas, or serving with bread, as the flavours are strongest when served at room temperature.