Healthiest Cooking Oils: Uses

While olive oil can be used for frying, it’s more often consumed raw.

For example, extra virgin olive oil makes a great dip for breads. It also works well as a salad dressing and is delicious – straight from the bottle onto your favorite dish.

It has a bright color and spicy flavor, so cooking with it gives dishes a rich Mediterranean taste.

However, some people may find this flavor undesirable. In this case, regular olive oil, which has a more neutral taste, may be a better alternative.

On the other hand, canola oil is bleached and deodorized to give it a neutral profile. Unlike extra virgin olive oil, it isn’t commonly used in foods outside of fried and baked goods.

One major downside of olive oil is its high price. That’s why olive oil is not widely used in most commercial kitchens and restaurants.

Olive Or Canola For You?

So, when considering the healthiest cooking oils, no question that nutritionally, olive oil — especially extra virgin — is healthier than canola.

Studies show that people who regularly use olive oil have reduced heart disease risk factors, improved blood sugar levels, and a lower risk of death.

 

Additionally, greater olive oil consumption is linked to a lower risk of stroke and a reduction in heart disease risk. Bad cholesterol and triglyceride levels are also reduced.

 

On the other hand, canola oil is highly refined, which reduces its nutrients like essential fatty acids and antioxidants.