For general cooking, Regular/Pure Olive Oil or Light Olive Oil are best due to their higher smoke points and neutral flavor, ideal for sautéing, frying, and baking. For finishing dishes, salads, or dipping, Extra Virgin Olive Oil (EVOO) is superior for its rich flavor, but it's best used at lower heat or raw, though its antioxidants actually make it stable for medium cooking too.
Extra-virgin olive oil, with its delicate flavor and low smoke point, is best suited for low-heat cooking methods such as sautéing, light frying, and finishing dishes.
Which Olive Oil Should You Choose? Typically, regular olive oil is a safer bet when cooking because of the higher smoke point and neutral flavor, and extra virgin olive oil is ideal for a flavorful dressing, a dip for bread, or a last-minute pour over a cooked piece of meat.
Evoo has a low smoke point, so it's considered not good for frying food.
Bertoli EVOO Rich Taste is recommended by both Serious Eats and America's Test Kitchen. I use a nicer bottle for most raw applications, but the Bertoli is great to cook with.
The Best Olive Oil, According to Chefs
For everyday use, including cooking, grilling, sauces, and baking, the chefs swear by: California Olive Ranch Extra Virgin Olive Oil. Gutierrez appreciates the focus on sustainability and the “bright, fruity flavor with a pleasant peppery finish.”
Australia produces world-class olive oils, with top contenders often appearing in awards like the Australian International Olive Awards, featuring brands like Cobram Estate, Rio Vista Olives, Grassy Spur, Kallewanda, and Mount Bernard, while everyday quality can be found in supermarket staples like Woolworths' own brand or Cobram Estate Classic, with choices depending on flavour profile (mild, medium, robust) and use, often sourced from regions like Victoria's olive groves.
You shouldn't cook with Extra Virgin Olive Oil (EVOO) primarily because it's expensive, and its delicate, complex flavors get lost or become bitter at high temperatures, making it better for finishing dishes; also, while it's actually quite heat-stable due to antioxidants, using cheaper refined oils for high-heat cooking is more economical, saving your good EVOO for salads or bread dipping.
The worst cooking oils for health are generally those high in saturated fats (like palm oil, coconut oil, butter) and highly processed vegetable/seed oils (like soybean, corn, sunflower, safflower, grapeseed, cottonseed oil) which are unstable and form harmful compounds at high heat, potentially raising bad cholesterol (LDL) and contributing to inflammation or disease. Partially hydrogenated oils, containing artificial trans fats, are especially bad and should be avoided, though largely removed from products.
Extra virgin olive oil has a smoke point around 375° Fahrenheit, which is low compared to many other common cooking oils like canola oil, coconut oil, and avocado oil. A refined or light olive oil will have a higher smoke point than an extra virgin oil, and would be the best choice for frying in olive oil.
The healthiest cooking oils are generally Extra Virgin Olive Oil, Avocado Oil, and Canola Oil (especially high-oleic), chosen for their heart-healthy monounsaturated (MUFAs) and polyunsaturated (PUFAs) fats, antioxidants, and low saturated fat content, with the best choice depending on your cooking needs, favoring minimally processed options like EVOO for low heat and higher heat oils like avocado for searing.
Frying with extra virgin olive oil (EVOO) is safe and healthy. It's one of the best oils for cooking. EVOO has high oxidative stability which makes it perfect for frying. The Mediterranean diet focuses on EVOO for its heart health benefits.
Olive oil is made from a fruit, the olive. Fruits have a shelf life, and so does olive oil. Most olive oils can last 18–24 months from the time they're bottled, while extra virgin olive oils may last a bit less — around 12–18 months. Beyond this time, it will go rancid.
What should you look for?
The best grocery store olive oil depends on your need (everyday cooking vs. finishing), but top-rated options often include Cobram Estate (Classic/Australia Select) for balance, Bertolli (Rich Taste/Originale) for buttery notes and freshness, and store brands like Woolworths (Australia) or Good & Gather (Target) for great value. Look for harvest dates on the label for freshness and consider oils with grassy, fruity, or peppery notes for a versatile choice, with Carapelli also getting praise for freshness and flavor.
You can use extra virgin olive oil instead of vegetable oil in most cases. There is really only one instance when I would recommend using another oil instead of extra virgin olive oil: deep-frying. I rarely deep-fry food. When I do make a batch of cannoli or arancini, I reach for a cheaper, neutral-tasting oil.
Olive oil is one of the healthiest options when considering which oil is best for a heart patient. It's packed with antioxidants that can improve circulation, promote a healthy gut, boost your immune system and reduce inflammation.
The oils which should be avoided for cooking are oils like soybean, corn, canola, sunflower, and safflower. These oils have unstable fats and will decimate the nutritional properties of your food.
A study published Jan. 18, 2022, in the Journal of the American College of Cardiology found that the overall and cause-specific risks of death were lower in women and men consuming higher levels of olive oil as opposed to butter, margarine, mayonnaise, and dairy fat.
Yes, you can fry with olive oil eggs, and it adds flavor and makes eggs taste even better. Cooking eggs with olive oil is healthy because it contains good fats that can help lower bad cholesterol levels and boost good ones.
It's a great way to add a bit of extra flavor to your veggies or proteins without overpowering their natural taste. For deep-frying -Contrary to popular belief, heating olive oil up sufficient to fry food will not alter its chemical composition so that it becomes unhealthy.
Aldi Specially Selected P.D.O Castel Del Monte extra virgin olive oil. Using olives grown in the Puglian region of Italy, this olive oil has PDO (Protected Designation of Origin) status. As is usually the case with Aldi's Specially Selected range, this oil offers good quality for a very affordable price.
Yes, olive oil may help improve sleep quality for some people. Its healthy fats can promote a sense of fullness, potentially preventing late-night snacking. Additionally, the anti-inflammatory properties of olive oil may help relax the body, which could aid in falling asleep more easily.
Made from ONLY 100% California Olives from the Sacramento Valley. A perfect mix of tastebud-pleasing varietals.