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Extra virgin olive oil a waste as cooking oil?

ilsorpasso Aug 17, 2008 07:24 AM

Do you use extra virgin olive oil to cook or just use the regular variety?

  1. mcel215 Aug 17, 2008 07:31 AM

    When I pan sear, or pan fry, I use Olive oil.

    If I deep fry, I use vegetable oil.

    1. f
      foreignmuck Aug 17, 2008 07:31 AM

      I think it's a waste to use EV for regular cooking.

      I use regular olive oil for cooking and EV for stuff like salad dressings and for things like pesto sauce..

      Unless i've run out of regular. Then i'll use the extra virgin.

      1. MMRuth Aug 17, 2008 07:36 AM

        I use extra virgin olive oil for cooking oil unless I don't want that flavor, in which case I use grapeseed oil. For frying, I use generic vegetable oil. I use cheaper ones for cooking, more expensive ones for salad dressings etc.

        1. s
          SharaMcG Aug 17, 2008 07:50 AM

          I use extra virgin olive oil for most of my pan cooking, but there's times I don't want that taste on my food like when I make crab cakes or cook eggs, for example. Then I use vegetable oil or safflower oil.

          I use the evoo in salad dressing, too. I'd use regular olive oil for cooking but Ican never seem to find it where I live, at least not where the price is appreciably different from evoo.

          1. p
            phoenikia Aug 17, 2008 08:54 AM

            I use extra virgin most of the time, and peanut, corn or canola oil to fry when the olive oil would clash with the food being fried.

            3 Replies
            1. re: phoenikia
              paulj Aug 17, 2008 09:27 AM

              I generally keep 2 oils on hand, Canola, and TJ's cheapest EVOO. I don't see a lot of point in buying an 'plain' OO just to save a dollar. I lean toward using Canola when I don't want an extra flavor, or where other spices would swamp any flavor the olive oil contributes (e.g. Indian and Mexican style dishes). The EVOO goes on salads, and Spanish and Italian style dishes. And where appropriate I'll use butter, bacon, or other animal fat.

              On occasion I have experimented with a more expensive EVOO specifically for salads. For example I just bought a smaller bottle Spanish oil from TJs - which turned out to have a quite distinctive peppery taste.

              1. re: paulj
                foreignmuck Aug 17, 2008 09:36 AM

                can i make a small correction in that i generally use regular Olive oil in italian and medditerannean cuisines..

                i'd never use Olive Oil in asian cooking for example. Groundnut oil is a good one for that.

                1. re: paulj
                  scuzzo Oct 24, 2009 07:17 PM

                  I do exactly as you do, paulj! One small new expensive bottle just for special things.

              2. scubadoo97 Aug 17, 2008 11:14 AM

                May be a waste but I use generic grocery store EVOO for general cooking/saute. Brands like Pompeian and Vigo. I have better EVOO for finishing. For a neutral oil I use canola and also use it for frying

                2 Replies
                1. re: scubadoo97
                  stilemediterraneo Oct 24, 2009 05:10 AM

                  I use extra virgin olive oil for everything: both cooking and raw. I only cook recipes from the Mediterranean cuisine. First of all extra virgin olive oil is rich in good fats: even if it may have a more peppery and fruity taste, I know this is due to the good antioxidants.
                  Also, when you put together extra virgin olive oil with other ingredients, red tomatoes for example, all the healthy benefits from the red tomatoes (lycopene) are enhanced.
                  It is true that when you cook, all the extra virgin olive oil flavors evaporate, but you can use just a little it of extra virgin olive oil when cooking and then add the extra virgin olive oil raw at the end.

                  1. re: stilemediterraneo
                    hotoynoodle Oct 24, 2009 05:44 AM

                    while i agree about the health benefits of extra virgin, it simply has too low a smoke point to suit all my cooking needs, so i keep safflower and peanut as well. i use evoo and sesame oils as finishers, or in dressings.

                    processing of canola often makes the trans-fats skyrocket, so i have stopped using that.

                    and yes, i also use butter.

                2. g
                  gordeaux Oct 24, 2009 06:39 AM

                  EVOO unless I need a higher smoking point, then I turn to whatever reg (vegetable/corn/canola) oil I have in the cupboard.

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