What is the best kind of olive oil to use?

Answer 1

First of all olive oil is not the panacea that everybody is making it out to be . It does have some major limitations when it comes to what it can and what it cannot be used for so don't buy into all the hype.
The best kind of olive oil is the one that is correct for what you intend to use it for.
The much heralded EVO should never be cooked with , Use it for salad dressings , cold dipping sauces , aoli's , as a drizzle over cooked veggies - EVO + freshly squeezed lemon juice+ Greek oregano over wilted rapini = wonderful
The reason that you don't cook with EVO is that cooking destroys all the nuance of flavor and you are paying a premium price for that flavor
For gentle sauteing use pure olive oil or if you don't want to impart any olive flavor use either a light or a canola / olive combination
Do not use olive oil for deep frying the smoke point is too low.

Answer 2

EVO (Extra Virgin Olive Oil)

It doesn't really matter on the brand so much, it's the container that it comes in that makes the difference. Try to find one in a dark colored glass bottle or a tin can. Olive oil is light sensative and will turn rancid if left out in the light. The only application where I would not use olive oil is in a salad dressing that is going to be refrigirated. The reason being is that olive oil will coagulate when it chills. I can't imaging a nice big clump of oil when eating a salad.

Answer 3

Extra Virgin Olive Oil for salad dressings,Olive oil for cooking

Answer 4

Extra Virgin Olive Oil, It usually is from the first press of the olives and has a deeper taste.

Answer 5

Spanish Extra Virgin. I think the Italian olive oil people have played a big trick on the world! Spanish olive oil is so much better. Greece is second. California third! Italy is a distant 4th!

Answer 6

America's test kitchen taste tested a bunch and Colavita and DaVinci were the top two for the most reasonable price and best taste. They were comparing the extra virgin blend. Furthermore, they went on to say that the extra virgin was best if you were doing a salad dressing or a stir fry. But if you were just doing say a cake or muffing the 100% pure was good enough if you used the same brands and used would save a few pennies. I hope that the info helps. Good cooking.

Answer 7

I concur with Wezy please do not use your $40/litre Tuscan olive oil for frying chicken breasts ; it is to be treated like a condiment , something you add to a dish after the cooking is done . America Test Kitchen is an excellent show .

Answer 8

evo ... extra virgin olive oil , i watch a lot of cooking shows and thats what they use

Answer 9

Extra virgin olive oil.
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Answer 10

Extra virgin, cold press.