Which kind of olive oil do u people suggest me to use for daily cooking.

Question

I mostly use Wesson's vegetable oil for deep oil-fry.

I have heard that extra virgin olive oil isn't worth using for stir fries and mainly used for dressing/salad.

So i would like to know what olive oil(virgin or pure or light) would be better for daily cooking without compromising the good qualities of olives and health benefits.

Does all the four kinds of olive oils have the same amount of good cholesterol compared to other oils bad cholesterol ....

Even though pure/light/virgin olive oil might not be as pure as E.V.O.O is it worth using instead of veg oil

Answer 1

EVOO is good for ear drops, for facials, for lots of things but not for cooking. It has much too strong a flavor and inflicts it on any food cooked with it or it is poured on.

There is absolutely no difference in the cholesterol in any oils. It is all cholesterol even melted lard and tallow. Melted butter is the best flavor of any of them.

Cholesterol foods do not raise cholesterol levels in the blood. This is raised by the excess carbohydrates that are turned into sugar, then into fats to float around and clog arteries.

I would continue using your usual veggie oil or use the Canola oil either for frying anything.

Answer 2

Virgin olive oil is best used on finished or uncooked foods, such as salads, to give allow its mild taste to come out.  Pure to light olive oil can be used in sauteing or regular cooking.  Try canola oil for cooking and baking, as it has the similar health effects as olive with a higher smoke point

Answer 3

Personally I hate olives so what I use is what is called Light Olive oil.  It has an extremely light taste to it.  It is great for salads and cooking.  I have also used it in baking instead of vegetable oil.

Answer 4

almost any olive oil is best to use instead of VEGETABLE OIL, because upon cooking vegetable oil creates the very unwanted and potential cancer-causing trans fats. for more info on these, see link

as for what kind.... i think that depends on your budget, and taste. i use just regular Virgin O. O. for sautee, salads, eggs, etc.

i like the taste of the Greek olive oil, but usually i just buy the least expensive of the VOO or EVOO. i buy the huge tin can, anywhere from $15 to $22 per can, and use it for about 6mos. keeps well, and doesnt fade from exposure to light.

that's my suggestion.

ps. for frying, i've used almond oil and other flavored oils, however i really dont fry much.

Answer 5

Extra-virgin olive oil will smoke and burn at a low temperature, and it's pricier - so most chefs recommend saving that for salad dressings, dips, or whatever you're eating where it won't be cooked...... mild olive oil is fine for sauteeing.   I use vegetable oil for baking, because I don't want any hint of olive in my cakes!  And, you should stick with vegetable oil (or maybe peanut) for deep frying.......