I accidentally bought some non Extra virgin olive oil by DaVinci.  It's just "olive oil".   Seems brighter in color.

Is that OK to eat?  I put it on a salad and wondering if I should use the whole bottle or go back to extra virgin.  I think it's probably being a little anal to worry about it, but I figured I'd ask anyways.  

What do you guys think?  

Shame to waste it, perhaps use it for recipes that require a thinner or non extra oil.

personally I mainly buy organic extra virgin olive oil, although i do buy one non organic single estate olive oil as I know the farmer in Spain.

some people use the non extra in things lick nut milks etc.

I'd go ahead and use it...  It won't be ideal, but is still better than an avoid oil...

I would use it up. I am not sure what the difference between Olive oil plain and extra virgin is exactly but it is probably marginal and certainly better than alternatives.

I can well understand how you could buy it by mistake, there is a tendency to assume the product is what you want or is the norm.

I would use it up but be more careful in the future when shopping.

My understanding is that olive oil itself is perfectly safe, but sometimes there are additives or preservatives in the non-EVOO version. Lower grades of olive oil have been consumed for millennia, but the processing to make them last longer is much more recent.

If you use olive oil in cooking maybe you could use the bottle up that way. Olive oil is damaged by heat anyway, so you don't really want to use the really good stuff for that.

Yeah, I was thinking that using it for cooking might be best.