What's the difference in cooking with vegetable oil and/or olive oil?

Question

and which is better for you? I just see alot of cooking shows like Everday Italian where Giada cooks alot with olive oil, and just wondered which is better and why.

Answer 1

We get most of our fats from margarine, butter, cooking fats and oils. meat, milk, cheese, eggs, and from 'hidden' fats in cakes, biscuits and crisps.

Cooking Oil .... There are two 'essential' fatty acids important to health that need to be supplied by food we eat. All unsaturated vegetable oils, these include sunflower oil (which is high in the healthier polyunsaturated fats) and soya bean are good sources of these. If an oil is labelled 'cold pressed' or 'virgin' it has come from the first pressing which is carried out at a low temperature, and is of a better quality. This distinction is important with olive oil which is graded according to acidity. Extra virgin olive oil is considered the best as it has the lowest acidity. Olive oil (the finest and dearest oil) containing only polyunsaturated fats. Virgin olive oil is actually cholesterol-free.

~~~ Good Luck! ~~~ _;-)

Answer 2

Olive Oil Is A Natural Moisturizer For Dry Hair To Get Rid Of Flaky Dandruff

Answer 3

I'm gonna tell you is basically correct.

However not all olive oil is 100% Pure olive oil these are blended. Ok that didn't come out right. When the label says Blended This is where the bulk suppliers gather Many of the name brands sold in food stores in the United States (and in many other parts of the world) are a blend of bulk olive oils from one country or several countries, which allows the manufacturer to sell the product at a reasonable price. For example, a leading brand of virgin olive oil may contain a blend of virgin oils from Spain, Greece, and Turkey or a bottle of extra virgin oil may contain a blend of extra virgin olive oils from throughout one country, such as Italy. This does not guarantee taste from one run to the next since olives from different countries taste differently.

Answer 4

Olive oil is a monounsaturated fat, vegetable oil is a polyunsaturated fat. Polyunsaturated fats tend to oxidize rapidly and form hard resins (think oil based paint). They are also dispropotionately high in Omega-6 fatty acids, though some of these are essential. Polyunsaturated fats also require hydrogenation to function in semi-solid states (margarine, shortening, etc.) and the chemical process results in large amounts of dangerous trans-fatty acids. There are some medical theories now linking common western diseases with inflammation caused by the oxidation of polyunsaturated oils in the body. In almost every way, olive oil is better to use as a cooking oil, and it just tastes better, too. Another tasty alternative: coconut oil. And never forget our old friend, butter.

Answer 5

Olive oil gives a distinctive taste, possibly Italian, Greek or Spanish while both will keep the food from sticking in a pan.

Many salads taste better with Olive Oil mixed with any type of Vinegar. I suppose the fact is that it blends very well with vinegar and the type of spices and ingredients used in cooking from many countries.

Answer 6

vegatable oil is made from oils of different vegetable oils (unlike strict corn oil or canola oil) because it is made from a plethora of oils it is HYDROGENATED. That means it has been chemically infused with hydrogen to preserve the oil from spoilage or else you'd need to keep it in the fridge from becoming rancid (like butter) When oil is hydrogenated it changes it's chemical compounding on the molecular level and guess what? Your body breaks down food on that level, and your body can not break down hydrogen as efficiently on the molecular level (unlike the hydrogen % in the air we breath, we don't break it down molecularly like in digestion, just on a cellular level) That known, the oil stays in our system longer and even clogs the blood by not being able to be broken down as quickly as non-hydrogenated oil.

Olive oil is the ONLY vegetable oil that does not require hydrogonation and has a natural ability to not spoil or become rancid in the cabinet. Of course it's been used for centuries because of this unique trait.

You can find non-hydrogenated margerines, but they have to be refridgerated.

Why do we still use corn oil, vegetable oil, etc? Because it has a higher smoking point than olive oil and can get hotter without smoking. That's why fast food joints still use it and the majority of manufacturing.

Answer 7

Actually, not that they are not BOTH good oils to cook with, they are great!

But, the fact of the matter...solidification under cold conditions. Olive oil solidifies to some extent when you refrigerate it...Canola oil doesn't. This fact alone makes Canola oil much better for you, in the long run.

Answer 8

Olive oil is healthier and good for stir-frys, salad dressing and pasta.

Sunflower cooking oil is better for other frying like chicken or potatoes and it is healthier than corn oil.

Answer 9

olive oil is better 4 ur heart and health . u can use it the same as vegetable oil , olive oil is more able to get high temperature than any other oil without being damaged.

Answer 10

Olive oil adds a hint of flavor. I don't use it much because it burns at a lower temp than veggie or canola oil.