My pantry is loaded with different types of oil. I have canola oil, peanut oil, extra virgin olive oil, sesame oil, safflower oil, corn oil and flax seed oil among others. The truth is, I have specific uses for each of them. My sister tells me though that I’m just going overboard.
Take flax seed oil for example, I use this one specifically for my shakes ( got the recipe from Dr. Mehmet Oz). I have to admit though, that I was leery to try the shake at first. But it’s been more than three years, and my blender still makes the same shake every morning. Thus, the need to have flax seed oil in my fridge all the time.
Olive oil is what I mostly use though when I cook. I love the fact that it is big on flavor, which means I can use less, therefore, that is tantamount to fewer calories. Huh? Suddenly, I’m counting calories LOL. More than the fact that is is big on flavor, I love olive oil because it is predominantly monounsaturated fat, which is great for the heart.
On the other hand, there are certain dishes/recipes where I only use canola oil because canola oil has neutral taste. Add to that the fact that it is also more reasonably priced and it’s rich in monounsaturated fat. Beyond that, canola oil also contains the plant version of an omega-3 fatty acid.
How about walnut oil, grape seed oil, sesame oil and other specialty oils? They are pricey! But don’t forget the fact that they are also healthful. For me, I just use them in little quantities just so I can add that epicurean touch to my dishes.
Now, I’m getting hungry. The blender in the kitchen is waiting for me to whip up my shake. That will have to wait a while though, as I need to obtain an online price comparison of Kohler sinks.What for? You’ll know the answer in due time.
I have always been wondering what’s the difference between olive oil and extra virgin olive oil in terms of nutrition level and how to use them in cooking. Any advice on this? Thanks
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@ Cecil
As far as I know, there are no nutritional difference between the two, I could be wrong but that is what I know.
The only difference lies in the way they were made or processed. Extra virgin olive oil is cold pressed, which is technically a chemical free process that involves pressure. It is not refined at all. Therefore, the taste, color and nutrients are not altered. Ordinary olive oil is processed either from the second cold pressing or the chemical extraction of the olive mash left over after the first pressing. This olive oil is much lighter in color and blander in taste than virgin olive oil.
ordinary olive oil is excellent for frying, since the flavor of extra-virgin olive oil tends to break down at frying temperatures. extra virgin olive oil is very good when used as salad dressing, for dipping, sauteing.
haven’t had the courage to buy olive oil because it’s too expensive but i realized i should have one since i recently learned to make vegetable salad.
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Girl, with all that oil you should start making soap!
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@ AiDiSan
if it’s going to be used primarily for salads, you should opt for extra virgin. it’s yummy when used for salad dressing or as dip for breads.
@ desert soapstone
you just gave me a good idea. I have yet to explore that. thanks.