As with most things in life, you can make things in your kitchen as simple or complicated as you’d like. I prefer simple. After all, the Lord created lots of one-ingredient foods to nourish us. The framework of our food is simple. And I love keeping things that way. 

So when I’m asked “What are the best oils to use?” I give—no surprise here—a simple answer. Use extra virgin olive oil for cold and avocado oil for hot. Here’s why. 

Every oil has a smoke point. Once the temperature raises above an oil’s smoke point, it breaks down, creating a burnt taste and free radicals (harmful for your body). Making sure the smoke point is high enough for your cooking method is important for both the flavor of the food and your health! 

COLD: Extra virgin olive oil 

With a smoke point of only 325-375 F, extra virgin olive oil is not a reliable oil for cooking with heat. But for cold prep, it’s golden (literally)! Enjoy it in homemade salad dressings or as a dip for a hearty sourdough bread. 

HOT: Avocado oil 

Avocado oil has a much higher smoke point at 450 F, making it ideal for baking, roasting, sautéing or any other cooking method at or below that temperature. And the mild flavor of this oil blends with a variety of foods beautifully. 

TIPS FOR BUYING OILS

Choose an oil that’s cold pressed or expeller pressed and single origin, meaning the label says “product of [country].” (Just one country!) And if you can find a USDA certified organic oil in a dark glass bottle, snag it! 

So there you have it. A simple solution to finding the best oils, knowing when and how to use them, and being even more confident in your kitchen! 

For more individualized help, check out the Kitchen “Cleanout” Package, where I step into your space (in person or virtually) to set up your kitchen simply and strategically!