Olive oils...I'm confused. Which one for frying and which one for salad?

Answer 1

Lol, okay, this is the deal...On the label it usually will tell which olive oil is best suited for each application. This is important because soetimes the flavor could be too strong or weak for salads or frying. I use Colavita Extra Virgin for salad. Also, keep in mind that "Imported from Italy" only means it was packaged or shipped from there. If you want 100% Italian Olive oil from Olives grown in Italy (The best, of course!) the label must read "PRODUCT of Italy."

From whatscookingamerica.net:
"Cooking with Olive Oil

Cooking with olive oil is like cooking with wine. Never use a wine or olive oil that does not taste good to you. An inferior one will leave an aftertaste. If you do the taste test and compare the "pure" to the "extra-virgin" and the you'll understand the difference.

When cooking with olive oil, save your extra-virgin expensive oils for salads, dressings, and vinaigrettes. You can also drizzle it over slices of crusty bread or onto open-face sandwiches. Use it on a baked potato or add it to mashed potatoes instead of butter. Extra virgin olive oil tastes great on cooked vegetables or brushed onto fish or meat before serving.

When sautéing or frying, use either a combination olive oil (one that is simply a blend of extra virgin and regular olive oil) or a straight olive oil.

For deep frying, the olive oil grade "olive oil," is excellent because it has a higher smoke point (410º F) than virgin or extra virgin oils."

Answer 2

Usually, extra virgin olive oil (EVOO according to Rachel Ray) is used for salads - you want the highest quality because the olive oil is featured.

For frying, you can use a lesser grade. BUT BEWARE: olive oil has a lower smoke point than other "fry-friendly" oils, and will degrade at a lower temperature. If you're frying at a high temp, you'll have more success with peanut or canola oils.

Answer 3

Extra, extra virgin olive oil for salad dressings.

Any olive oil for sauteeing.

I would not recommend olive oil for deep frying, since it holds too much heat. You are better off using vegetable or canola oil for frying.

Answer 4

olive oils for frying and no oil for a salad

Answer 5

just use extra virgin olive oil for everything but if you want to use olive oil for frying and extra virgin for salads . I prefer to buy one kind of oil

Answer 6

you can use any olive oil for frying or salads.

Answer 7

I use one for both. I buy a light virgin olive oil and use it for cooking and for salad dressing.

Answer 8

Olive oil actualy has a high smoking point at 410 degrees F.

Read this article for more info: http://www.oliveoilsource.com/cooking_olive_oil.htm

Answer 9

you can use olive oil for either.
just be careful with frying, dont use it for deep frying as it has a low smoke point.

Answer 10

You can use extra virgin olive oil for both.