olive

Olive Oil and Virgin Olive Oil have different smoke points.

After reading about counterfeit Italian olive oil, I tried California Olive Ranch.

I googled and saw that it's kind of like olive oil - if so it's interesting because I can't normally cook with olive oil.

Extra light olive oil, which is clearer and lacking most of the flavour compounds and solids of extra virgin olive oil, is just fine for frying and sautéing.

Which is just as well: the idea that olive oil is particularly bad for cooking is utter nonsense.

Refined and extra-light grades of olive oil have a higher smoke point than canola (rapeseed) oil, actually.

The smoke point is too low to effectively deep fry anything with extra virgin olive oil.

Its flavor is more neutral than olive oil, which makes it useful in some applications.

Nor does it say that Olive oil has the lowest smoke point, except Extra Virgin.

Refined olive oil is just as useful for high-heat frying as just about any other.

In contrast to other olive oil varieties, it's appearance is cloudy, and you can barely warm it before it starts smoking.

Precisely on that account, peanut oil is actually great on salads too, because it's not as overpowering as olive oil can be.

Refined olive oil (Which is what you'll get if you buy something just labeled as "Olive Oil") has a smoke point that isn't much different to most other oils.

That's because "olive oil" is not a monolithic substance, it is a category of substances.

It's similarly "good for you" like Olive oil and is relatively inexpensive at Costco (though nowhere near as cheap as Canola or Peanut oil).

Olive oil is only for salads or dipping bread, or low-temp cooking like sauteeing veggies, even then butter is better.

Olive oil has one of the lowest smoke points of all cooking oils.

Olive oil's smoke point is highly dependent on the variety.