Different Types of Cooking Oils and Why Extra Virgin Olive Oil Is the Best

Popular Cooking Oils: An Overview

When it comes to cooking oils, the market offers a wide array of options, from vegetable oils and seed oils to specialty oils like avocado and coconut oil. Each type has unique properties, flavors, and nutritional profiles, which can make choosing the right one overwhelming.

Common cooking oils include:

• Vegetable oil: Typically a blend of seed oils, often refined, with a neutral flavor but low in nutrients.
• Canola oil: A refined seed oil with a mild taste and high smoke point, but often highly processed.
• Coconut oil: Popular for its distinct flavor and high saturated fat content, but less ideal for heart health.
• Avocado oil: Rich in monounsaturated fats and with a high smoke point, good for high-heat cooking.
• Extra virgin olive oil (EVOO): Unrefined, cold-pressed oil prized for flavor, antioxidants, and health benefits.

Why Extra Virgin Olive Oil Stands Out

Among the many options, extra virgin olive oil has long been celebrated as a culinary and health superstar. Here’s why EVOO, especially premium varieties like VIOS Koroneiki olive oil, is often considered the best cooking oil:

• Rich in Healthy Monounsaturated Fats: EVOO is high in oleic acid, which supports heart health and reduces inflammation.
• Packed with Antioxidants and Polyphenols: These natural compounds protect cells from damage and promote longevity.
• Delicious Flavor and Aroma: EVOO adds a fruity, peppery complexity that enhances dishes without overpowering them.
• Versatile for Cooking and Finishing: It’s suitable for sautéing, roasting, and as a finishing oil for salads and dips.
• Unrefined and Minimally Processed: Cold-pressed extraction preserves nutrients and purity.

Comparing Smoke Points and Stability

Smoke point is the temperature at which an oil begins to break down, smoke, and degrade, impacting flavor and nutritional quality. While some think EVOO’s smoke point is too low for cooking, high-quality extra virgin olive oil actually performs very well for most home cooking.

Here’s a quick comparison:

While avocado oil has a higher smoke point, EVOO’s antioxidant content helps prevent oxidation and breakdown during cooking, making it both stable and healthful.

For typical home cooking, like sautéing, roasting, and baking, you rarely need an oil with a smoke point above about 410°F. The only time you might need oils with a higher smoke point is for deep frying.

This means that EVOO is perfectly suitable for nearly all your cooking needs while delivering superior flavor and health benefits. Plus, its rich antioxidant content helps protect it from oxidation and breakdown during cooking, ensuring stability and freshness.

Reasons to Choose Extra Virgin Olive Oil Over Other Oils

• Naturally rich in antioxidants and polyphenols
• Supports cardiovascular and brain health
• Enhances flavor with its unique fruity and peppery notes
• Minimally processed: cold-pressed, no chemical refining
• Suitable for nearly all cooking methods
• Backed by decades of scientific research and culinary tradition

The VIOS Difference

At VIOS, we source the finest Koroneiki olives from Crete, cold-pressed shortly after harvest to capture peak freshness and nutrition. Our extra virgin olive oil represents the pinnacle of purity, flavor, and health benefits, making it the perfect choice for everyday cooking and special recipes alike.