Olive Oil Comes Out Top In Washington Post Cooking Oil Comparison

Leading Expert Chooses Olive Oil As Best Oil For Cooking

Olive Oil Comes Out Top In Expert’s List Of Best Cooking Oils

A leading expert on edible oils and food science has chosen Olive Oil as her number one cooking oil in a Washington Post article.

Assessing oils based on overall health benefits, flavour and environmental impact, said Selina Wang, associate food science professor at the University of California at Davis said avocado oil, fermented oil and high-oleic vegetable oils are all excellent choices for use at home in your kitchen. But chose extra-virgin olive oil as her go-to favourite.

“I pretty much use extra-virgin olive oil for everything. It’s really because of health and flavor, but also for the environment.”

Professor Wang, The Washington Post 

But what were her reasons and how did she rate other cooking oils?

Key Factors Behind Choice Of Olive Oil As Best Cooking Oil

Professor Wang claimed that extra-virgin olive oil has the most scientific evidence for its health benefits, citing a large clinical trial which found that assigning people to eat a Mediterranean diet supplemented with extra-virgin olive oil or nuts lowered their risk of heart attacks and strokes.

She added that diets rich in extra-virgin olive oil can lower your blood pressure, reduce inflammation and decrease your risk of developing Type 2 diabetes or dying from dementia.

Professor Wang listed the presence in polyphenol-rich extra virgin olive oil of oleic acid, a monounsaturated fat that’s known to protect cardiovascular health.

She said:

Oils that are high in monounsaturated fat are less likely to raise your cholesterol levels and cardiovascular risk compared to ingredients that are high in saturated fat, such as coconut oil, butter, lard, ghee and palm oil.

She also advised against putting too much weight on the smoke point of olive oil – a common concern raised around cooking with olive oil.

“If people understood how smoke point tests are done, they wouldn’t put that much weight on it. You literally just heat the oil up and then look to see when it starts to smoke. It’s amazing how much weight we put on such a crude and unreliable method.”

“People should not believe that smoke point is an indicator of an oil’s health benefits or what it’s doing in your body,” said Wang, who was not involved in the study.”

Wang was also impressed by the relatively low carbon footprint olive oil has compared to other oils.

The article saw comparisons drawn with a range of other cooking oils: avocado oil, seed oils, fermented oil, butter, lard and coconut oil – pointing out that Avocado oil is similarly high in oleic acid.

“The science is pretty clear that high-oleic oils are the way to go,” Wang said. “A simple way to think about it is that oleic acid is the fatty acid that makes olive oil and avocado oils healthy and more resistant to heat. That’s why they’re good cooking oils.”

What is Oleic Acid And What Are The Health Benefits?

Oleic acid is a type of monounsaturated fatty acid (MUFA) that is commonly found in a variety of natural sources, including olive oil, avocados, and nuts. Known for its numerous health benefits, oleic acid plays a vital role in supporting heart health, reducing inflammation, and improving overall cholesterol levels by increasing “good” HDL cholesterol while lowering “bad” LDL cholesterol. Additionally, this beneficial fatty acid is linked to better metabolic health and may even help reduce the risk of developing chronic diseases such as obesity and diabetes. Incorporating oleic acid-rich foods into your diet is a simple and effective way to promote overall well-being and maintain a healthy lifestyle.

The Versatility Of Cooking With Extra Virgin Olive Oil

Extra virgin olive oil is not just for drizzling over salads. Its versatility extends to various cooking methods, making it an essential ingredient in every kitchen. From sautéing and roasting to baking and even frying, Extra Virgin Olive Oil’s high smoke point and robust flavour profile make it a favourite among chefs and home cooks alike.

But what exactly makes EVOO so versatile? EVOO can withstand different cooking temperatures while adding a delightful flavour to dishes. Its adaptability means you can use it in countless recipes, from simple everyday meals to gourmet creations. Whether you’re a seasoned cook or a beginner, extra virgin olive oil is sure to enhance your culinary repertoire.

Olive Oil is becoming more and more popular as a dressing for salads and pasta, for finishing cooked dishes and for dipping with bread and raw vegetables before a meal. High quality extra virgin olive oils like Morocco Gold are incredibly versatile, to have on its own also as an excellent cooking medium and a flavouring ingredient. It is becoming more and more popular as a dressing for salads and pasta, for finishing cooked dishes and for dipping with bread and raw vegetables before the meal.

High quality extra virgin olive oils like Morocco Gold are also like fine wines. They are the product of the type of olive, the soil conditions in which the olives grow, the climate and the time the olives are harvested and pressed. This means there are a whole range of flavour profiles.

The particular characteristics of Morocco Gold Extra Virgin Olive Oil, with its distinctive green fruitiness, hints of almond and herbs, fresh turf and the peppery aftertaste, gives a vibrant, well balanced finish.