There are so many oils out there that it can be confusing to figure out which ones to use when. This chart has always been a great reference to me and led me to use the following oils on a regular basis. I put together this oil infographic that details my 5 favorite oils and a little about them.
What’s your very favorite oil? I love flavored olive oils – lemon, herby, etc. – for drizzling on salads and veggies!
Katie @ Talk Less, Say More says
February 11, 2016 at 7:52 amI love coconut oil and use it for SO many things in and outside of the kitchen (hello, moisturizer!)! I’m also a big fan of olive and avocado oils too!!
Tonya says
February 11, 2016 at 8:59 amWhat’s your suggestion for a good high quality olive oil that can be found in stores?
KathEats says
February 11, 2016 at 10:07 amI’ve been into the whole foods Greek olive oil. I wouldn’t call it top shelf or anything, but it’s got a lot more flavor than the basic ones. For great oils and flavored ones, look for specialty stores. We have one here called Oil & Vinegar. These are also great too and I am still using them from my blog post: http://www.oliviersandco.com/olive-oils.html
Melissa | HerGreenLife says
February 12, 2016 at 1:50 pmThere’s also an olive oil from Trader Joe’s that ranked very highly in an olive oil taste test (I think it was done by America’s Test Kitchen). It’s TJ’s Extra Virgin California Estate Olive Oil — look for a tall, thin bottle — tasty and reasonably priced. We save this one for drizzling after cooking or for salads and sandwiches (it’s great on our favorite Caprese sandwiches!) and use a still decent, but cheaper EVOO for roasted and low-temp sauteing.
Kendra @ CFS Fitness says
February 11, 2016 at 9:01 amGreat infographic! I’m going to post it somewhere else, FYI 🙂
Kelli @ Hungry Hobby says
February 11, 2016 at 9:02 amAvocado oil has a pretty high smoke point so I use it for sautéing or high heat cooking as well!
Ellen says
February 11, 2016 at 10:02 amThe ads on the right seem to be covering quite a bit of content from the chart. Is anyone else having this trouble?
Ellen says
February 11, 2016 at 10:02 amNever mind! They have moved over. I may have just needed to refresh.
Kristin says
February 11, 2016 at 10:35 amWhat about roasting veggies? I always use extra virgin olive oil to roast them in the oven at 400. Do you use something different? Thanks…
KathEats says
February 11, 2016 at 11:59 amThat’s what I use for the good flavors!
Kristin says
February 11, 2016 at 10:56 pmThanks! Do you think the 400 degree roasting temp is too high for extra virgin olive oil? I’ve never noticed an odd flavor in the food or anything, but this post got me wondering!
KathEats says
February 12, 2016 at 7:49 amI think it’s fine for roasting
Barbara says
February 11, 2016 at 11:48 amQuestions answered. Thanks for the information.
Amanda says
February 11, 2016 at 4:26 pmI am just not a fan of olive oil- sesame oil, on the other hand- yessss!
Alllegra says
February 12, 2016 at 3:00 amThere’s a lot of talk about the inflammatory effects of vegetable oils and the over-abundance of high-pressure extraction oils like safflower etc. – any views on that in terms of usage? because it seems to me most people use these for the majority of their cooking needs, regardless of type (except maybe over-using olive oil in high-temp situations like sautéing)! Thanks in advance 😉
KathEats says
February 12, 2016 at 8:59 amI think the inflammatory effects occur when your ratio of omega-6 to omega-3 is out of balance, so if you’re also having a lot of omega-3 products (like wild salmon or chia seeds) then you shouldn’t experience any negative health effects
Louise RD says
February 12, 2016 at 9:32 amI’ve always used Canola oil to better my omega-6 to 3 ratio. Cottonseed, corn and soybean oils I stay away from as they are much higher in omega 6:-) And most processed foods are loaded with these 3 oils.
Melissa | HerGreenLife says
February 12, 2016 at 1:37 pmIf you want the toasted, nutty flavor, make sure to buy _toasted_ sesame seed oil (dark colored). Regular sesame seed oil is much lighter colored, and has a flavor profile similar to sunflower or safflower. I keep my toasted sesame oil in the fridge to prevent rancidity.
Tammy says
February 19, 2016 at 11:25 amAwesome infographic you created! EVOO is already a regular for me, but I started using avocado oil to change it up and I love the nutty flavor I get from it! It kinda gives me a light buttery taste or the feeling that I’m having a cheat day and eating something buttery? haha. I would probably like walnut oil!! Sesame oil is also one of my favorites, especially when I’m feeling like having chinese stir fry.