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Difference in Olive Oils for Eating and Cooking
I have two bottles of Olive OIl

First bottle says: 100% Extra Virgin Olive Oil

Second bottle says: Extra Virgin Olive Oil First Cold Press

Few questions:

1. What are the differences between the two bottles
2. Which bottle is best for eating, i.e. pouring on toast, salad, etc
3. Which bottle is best for cooking, i.e. to stir chopped onions till they are reddish brown, which serves as the basis for meat dishes
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Both are the same.  Extra virgin is always the same, the first pressing.  Only difference would be if one were organic and the other not, which is even better due to the lack of chemical additives in the growing process.  For cooking, olive oil is carcinogenic if it smokes, so it's not a high-heat cooking oil, but sauteing onions should be fine as long as you don't turn the heat up so high the oil starts to smoke.  
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Thank you
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1236893 tn?1408490528
Just make sure you buy a  name brand and of course that's no guarantee that the oil is EXTRA VIRGIN!! a while back the news had that some oils labeled  EXTRA VIRGIN and they weren't.
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