What oil is the best oil?

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  • SuffolkSally
    SuffolkSally Posts: 964 Member
    Rice Bran Oil.

    Apparently.

    Anyone tried it?

    I'm about to buy some...
  • neanderthin
    neanderthin Posts: 10,222 Member
    There is a major difference between extra virgin olive oil, and pure olive oil. Extra virgin has a very low smoke point and delicate flavors that get ruined by heat. Pure olive oil is more refined, doesn't have the delicate flavors, has a high smoke point, (410 degrees, just as high, and sometimes higher than all the vegetable oils.)

    So again, use extra virgin for cold applications, toppings and dressings, and regular pure olive oil for cooking.

    Health benefits are the same with both oils.
    Refined olive oil doesn't have the same health benefits as evoo's. You have to remember that refined olive oil is still refined and go through the same processes and therefore are bleached and deodorized from the actual refining process, still better than most vegetable oils, but not in the same league as an evoo. Also like most things, evoo's have different processes, and if the evoo isn't filtered, there's actual olive material left behind and in generally very cloudy to look at....these are the best imo and the ones I use for cold applications. Other evoo's depending on how much their filtered (some double/triple) will be able to withstand higher heats. the range for smoke points can range from the low 200's for non filtered up to almost 400 degree's for others. Personally I would never use a refined olive oil.....plus lots of fraud happening in regards to quality and the use of non olive products (filler oils) considering there are no controls over refined olive oils, only extra virgin. Some pretty big law suits lately from some of the biggest names brands over this.
  • tigersword
    tigersword Posts: 8,059 Member
    I'm not talking about refined olive oil. I'm talking about regular virgin olive oil. The only difference from a processing standpoint between virgin and extra virgin, is extra virgin is the first cold press, and virgin is the second cold press. Because the volatile compounds go out with the first pressing, virgin olive oil ends up with a much higher smoke point, but is no more processed than extra virgin. Usually you can buy regular virgin olive oil in a edition to extra virgin, it's a bit cheaper, because it's a bit more plain in flavor. Pure olive oil is usually what's available in most regular grocery stores, and that's virgin olive oil, sometimes it's mixed with refined oil, sometimes it isn't. That's where label reading comes into play.
  • neanderthin
    neanderthin Posts: 10,222 Member
    I'm not talking about refined olive oil. I'm talking about regular virgin olive oil. The only difference from a processing standpoint between virgin and extra virgin, is extra virgin is the first cold press, and virgin is the second cold press. Because the volatile compounds go out with the first pressing, virgin olive oil ends up with a much higher smoke point, but is no more processed than extra virgin. Usually you can buy regular virgin olive oil in a edition to extra virgin, it's a bit cheaper, because it's a bit more plain in flavor. Pure olive oil is usually what's available in most regular grocery stores, and that's virgin olive oil, sometimes it's mixed with refined oil, sometimes it isn't. That's where label reading comes into play.
    gotcha. You said pure olive oil, which is refined but I agree virgin second pressing is a good choice. Virgin's got to show up on the label otherwise who knows what were actually consuming.

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