The Different Types of Cooking OilsDifferent vegetable and nut oils have different different flavors as well as different roles, textures & uses. We have found that vegetable oil, much like olive oil, is the other best option when it comes to cooking as well as being the one with a similar amount of health benefits.
Check this list below to see how all the other vegetable & nut oils hold up against Oliviers&Co’s extra virgin olive oils:
- Olive Oil – Commonly used in cooking, for frying, or as a finish like salad dressing
- Avocado Oil – High smoke point that’s good for frying
- Beech Nut Oil - From the Fagus sylvatica nut, can be used for salad or cooking
- Brazil Nut Oil – Good as a possible substitute for olive oil due to its mild & pleasant flavor
- Cashew Oil – Also comparable to olive oil
- Coconut Oil – Extracted from the kernel or ‘flesh’ of the coconut palm plant
- Corn Oil – One of the most common oils sold in processed foods
- Cottonseed Oil – Used for both salads & cooking, both domestically & industrially
- Hazelnut Oil – Mainly used for its flavor in cooking
- Macadamia Oil – Mild nutty flavor with a high smoke point for frying
- Palm Oil – The most widely produced tropical oil & also used to make biofuel
- Peanut Oil – Has a high smoking point & mainly used for frying
- Pistachio Oil – Strong flavored oil with a very distinctive green color
- Rapeseed Oil – One of the most used cooking oils
- Safflower Oil – Used in the paint industry up until the 60’s, now used as cooking oil
- Seasame Oil – Cold pressed for a light cooking oil; hot pressed for a darker/stronger flavor
- Soybean Oil – Produced as a by-product of processing soy
- Sunflower Oil – Also a common cooking oil & used for biodiesel
- Walnut Oil – Used for its unique & specific flavor
The best and worst oils for your healthOlive oil is well known for its multiple health benefits, the main one being that it is a source of monosaturated fats, which are more commonly referred to as ‘healthy heart fats’. However, the same cannot be said for every oil, as many contain saturated fats which contain a high proportion of fatty acid molecules that are known to be less healthy for you.
Here are the 10 best & the 10 worst oils in reference to their fat content:
Palm Kernel Oil
Sunflower Oil, low-oleic
Sunflower Oil, mid-oleic
Health benefits of Olive oil
What Type of Olive Oil for Cooking ?Each olive oil is completely unique in its flavor, however one can normally classify an olive oil as either grassy or floral.
When tasting a grassy oil your palate will be hit with vegetal notes, such as cut grass, artichoke, tomato leaves or green apple. Comparative to a floral oil that leaves a much softer and velvet-like impression in your mouth, with flavors such as almond, milky and sometimes flavors that are fruitier such as citrus, pear or hazelnut.
An easy way to decipher these tastes is by comparing it to wine. Much like a red wine, a grassy oil will tense to be more aromatic and livelier, with perhaps a stronger taste and robust flavor. Whereas a floral oil will react more like a white wine, with a silkier and more delicate flavor in the mouth.
A Few Useful Palate termsHere are a few terms for describing the taste of olive oils
- Bitter Indicates the presence of fresh olives
- Buttery Smooth and creamy mouth feel
- Fresh Good aroma, fruity, not oxidised
- Harmonious A balance between the oil’s flavors where there isn’t one more dominanat than the other
- Peppery A stinging sensation in the throat, which can occasionally force a cough
- Round A balanced and nourishing sensation of balanced flavors
- Spicy Aroma/flavor of seasoning such as cinnamon or allspice