I buy my extra virgin olive oil at COSTCO. SOOOOO much cheaper then anywhere else. The only thing I don't use olive oil for is seasoning a stone wear or cast iron pan. I even FRY chicken in it. The smoke point is lower, so I cook at a lower temp. An I can use Olive oil in baking, I just use a lighter variety...like the extra light. Not as healthy as the extra virgin, but still not as bad as veggie oil. It's taken years of cooking to figure these tricks out, but they are so worth it!!!
I agree with Regazza_Di_Lupo. Olive oil is horrible for anything in a pan because the smoke point is so low. I use peanut or canola (peanut works especially well for stir-fry since it adds a perfect Asian flavor). The only thing I really use olive oil in is to drizzle for dipping or when I'm barely warming up veggies in a pan.
I use canola oil for almost everything (even in bread/muffin recipes that call for butter). Its flavor is far more neutral. I couldn't imagine using olive oil in a lot of things...the flavor would ruin the rest of the recipe.
And extra-virgin is EXPENSIVE! The stuff I buy is about $13!
This is good info. I just printed off the chart to place on my fridge. I like the idea that a few of you suggested about coconut oil. This has me thinking that I need to do a little research and some experimenting as well.
Guys, you need to remember that you cannot saute with olive oil. extra virgin, especially, has a very low smoke point, and if your oil is smoking you do not need to use it. It's one of those no-nos for taste AND free radicals. Peanut oil or grapeseed oil are great for high heat saute' though, and grapeseed oil is supposed to be pretty decent for you as well.
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