Which is better: Vegetable Oil or Olive Oil?

Are you always confused why some recipes would require you to use vegetable oil while some specifically state to use olive oil? Oil is essential for most cooking recipes but is often being underestimated. Choosing the correct type of oil to put in a recipe will greatly enhance its flavour. Let me help you to solve the mystery of the 2 different oils that most people often use wrongly.

Olive Oil

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Olive oil is a liquid fat obtained from olives which is also known as “healthy oil” since it is rich in monounsaturated fats and some antioxidants. Good olive oil has a pleasant aroma and flavours which can alleviate some dishes. However, olive oil has a relatively low smoke point. Therefore, it is less ideal for cooking methods requiring high heat like pan frying or deep frying. Most commonly, big chefs usually use olive oil as a last drizzles on dishes to pull out the flavour of the dish.

Vegetable Oil

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Vegetable oil is made from plant sources like nuts or seeds. Therefore, there is a difference in the smoke point. Vegetable oil has a higher smoke point compared to olive oil which allows high heat cooking methods to be done. However, vegetable oils are usually tasteless compared to olive oil. Hence, it will only work well if you want to focus on bringing out the authenticity flavour from the ingredients itself.

In conclusion, vegetable oil is a universal oil that should be used when cooking at high temperatures while olive oil should be used when you want to add more fragrance to a dish and for moderate heat cooking. There are pros and    cons to these 2 types of oil and it is all up to you to choose the correct oil to enhance its benefit and reduce the negative effects.

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