I have a confession to make: Until recently, I didn't know the difference between olive oil and extra-virgin olive oil. Tap to play or pause GIF Tap to play or pause GIF Tap to play or pause GIF Tap to play or pause GIF FOX / Via giphy.com I've always bought extra-virgin because I assumed it was extra-fancy, extra-delicious, and extra-good-for-everything. I used it for cooking, dressing, and everything else in between. But it turns out, there actually is a difference between the two — a big difference. In fact, the two types of olive oil are suited to completely different uses. @olindaolives / Via instagram.com The main difference between olive oil and extra-virgin olive oil is smoke point, aka the temperature at which they burn. Zeljkosantrac / Getty Images Extra-virgin olive oil is a higher quality than your regular olive oil, so it's always going to be more expensive. It also has a lower smoke point than olive oil, meaning it will burn faster if you're cooking at high temperatures. Since regular olive oil is cheaper and has a higher smoke point, it makes for a better multipurpose cooking oil. Since extra-virgin oil is more expensive, you should save it for dressings, bread dipping, making hummus, and other things where you'll actually taste it. Courtneyk / Getty Images It's also worth noting that since extra-virgin olive oil is an unrefined oil, it will expire within two years, even if stored properly. So, make sure you use it! So, there you have it: Olive oil and extra-virgin olive oil actually are different! Tap to play or pause GIF Tap to play or pause GIF Tap to play or pause GIF Tap to play or pause GIF youtube.com And now you know what's best for what.