Olive Oil for cold dishes and sautéing
Olive oil has been an important cooking oil in countries surrounding the Mediterranean such as Italy, Spain, and nowadays it can be found in kitchens all around the world.
Extra virgin olive oil is mostly used as a salad dressing and as an ingredient in salad dressings. It is also used with foods to be eaten cold, for example in Italy they love to dip their bread into olive oil and Aceto Balsamico. If uncompromised by heat, the flavor is stronger. It also can be used for sautéing o lower heat. In supermarkets there is a large variety of brands producing olive oil for different uses, which makes it easier to choose the right one. Most common olive oils: Extra virgin olive oil, olive oil for cooking.
Best way to use: salads, cold dishes, sautéing on low heat
Coconut Oil for baking
In recent years, the popularity of coconut and particularly coconut oil has soared because of touted health benefits. Fueling the coconut oil trend, celebrity endorsements have claimed the ingredient to help blast away belly fat, curb appetite, strengthen the immune system, prevent heart disease, and stave off dementia and Alzheimer’s disease. Coconut oil is popular in several trending diets including ketogenic and Paleo diet.
As consumer demand for plant-based foods increases, coconut oil has become a popular cooking oil choice for its rich flavour with a mild coconut aroma.
Best way to use: cooking on a lower heat, baking
Sunflower Oil for cooking and frying
Sunflower oil can be used for both cooking and frying and is one of the oldest cooking oils used for centuries. It has a high smoke point and is also a good source of vitamin E. Sunflower oil contains high levels of omega-6, however.
Best way to use: cooking, frying, baking