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Why is some olive oil a golden yellow, and some is green? Does this have to do with it being virgin?
I have only been cooking with olive oil for a short time and I’m hooked. I have noticed that the kinds I use for cooking are a golden color but have noticed some green ones as well…just wondering if it’s the difference between cheap and expensive oils? Or virgin and extra-virgin?
Your right on both counts..The green ones are cold pressed & first pressed..Making them extra-virgin,which makes them more expensive,
than the yellow or golden ones,these are your normal cooking ones…
The virgin oil is a second pressing & is a slightly darker golden color..
Got a bit ahead of myself here..The Lu pi type oils are great for cooking the more robust,meats like your steaks,chops etc.The extra
virgin,is bloody magic for pan searing salmon,scollop’s & the like also
great for dressing salads.A really good extra virgin,should have a grassy aroma to it & be unfiltered,cook with this then you will know your living..
Hope this helps you out..Stay well & happy.Enjoy your cooking..
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