I received these olive oil varieties from Crisco as part of the Food Buzz Featured Publisher program
I think I am sufficiently stocked with oil until Skylar graduates from high school for at least a few months
But you can never have too much oil for making any of these recipes:
Cinnamon Sugar & Ginger Roasted Potato Sticks
Lemon & Dill Roasted Potato Sticks
Caramelized Ginger & Olive Oil Roasted Beets
Vegan Sloppy “Bean & Lentil” Joes
Mango Balsamic Rice, Beans, & Mixed Vegetables
Apple Glazed Vegetables & Edamame Stir Fry
Vegan Chili (Crock Pot or Stovetop)
Spicy Vegetable Corn & Bean Soup
So yes, Crisco, thanks for the olive oil.
I will for sure get greasy with it put it to good use.
In any of the recipes I just highlighted, I either use oil and it’s listed in the recipe or it’s mentioned as an optional add-in.
Adding 1-2 Tbsp of olive oil to most any savory recipe won’t hurt it and will most likely help it, so get your grease on.
The other oil I use frequently is Coconut Oil
I never used to like coconut oil.
I thought it tasted like I was chewing on waxy bits of Hawaiian Tropic tanning oil.
But boy, times have changed.
Need proof?
Consult my Coconut Oil Recipes Section for ideas & recipes such as:
Coconut and Olive Oil Roasted Potato Sticks (Roasted “French Fries”)
Roasted Coconut Ginger & Peanut Butter Carrots
For more:
Olive Oil Containing Recipes – Many found in:
Entrees section
Roasted & Baked Veggies & Sides section
Soups & Chili section
Tofu section
Coconut Oil Containing Recipes has it’s own post
And I have a Themed Recipes Section where you can find recipes categorized by type, i.e. banana containing recipes, oat & oatmeal recipes, chocolate dessert recipes, mango recipes, etc.
And in most recipes you can use coconut oil in place of olive oil, provided you realize a coconut flavor will be imparted. I’ve come to love this, i.e. roasted potatoes or sweet potatoes roasted with coconut oil + cinnamon rock, but some people still are of the waxy Hawaiian Tropic mindset so do as you see fit and as your tastebuds prefer.
I find olive oil much more neutral than coconut oil, but you can’t make Raw Vegan Chocolate with it, either.
There are pros and cons to all oils in terms of flavor, viscosity, smoke point, i.e. how high you can cook with them before they smoke
Here’s the nutritional info for one tablespoon of various types of oil:
| Oil | Calories | Total (g) | Saturated Fat (g) |
| Almond oil | 120 | 14 | 1 |
| Avocado oil | 124 | 14 | 1.6 |
| Canola oil | 120 | 14 | 1 |
| Coconut oil | 117 | 13.6 | 11.8 |
| Corn oil | 120 | 14 | 2 |
| Cottonseed oil | 119 | 14 | 3 |
| Extra virgin olive oil | 120 | 14 | 2 |
| Flaxseed oil | 120 | 13.6 | 1.3 |
| Grapeseed oil | 120 | 13.6 | 1.3 |
| Hemp seed oil | 126 | 14 | 1.5 |
| Macadamia nut oil | 120 | 14 | 2 |
| Olive oil | 119 | 13.5 | 1.9 |
| Palm oil | 120 | 13.6 | 6.7 |
| Palm kernel oil | 116 | 14 | 11 |
| Peanut oil | 119 | 13.5 | 2.3 |
| Safflower oil | 120 | 13.6 | .8 |
| Sesame oil | 120 | 13.6 | 1.9 |
| Soybean oil | 120 | 13.6 | 2 |
| Sunflower oil | 120 | 13.6 | 1.8 |
| Vegetable oil | 124 | 14 | .9 |
| Walnut oil | 120 | 14 | 1.5 |
| Wheatgerm oil | 120 | 13.6 | 2.6 |
| Butter | 102 | 11.5 | 7.3 |
| Smart Balance Margarine | 80 | 9 | 2.5 |
And here’s another chart you may find interesting
Type of oil or fat |
Saturated |
Monounsaturated |
Polyunsaturated |
Smoke point |
Uses |
|---|---|---|---|---|---|
| Almond | 8% | 66% | 26% | 221 °C (430 °F) | Baking, sauces, flavoring |
| Avocado | 12% | 74% | 14% | 271 °C (520 °F) | Frying, sautéing, dipping oil, salad oil |
| Butter | 66% | 30% | 4% | 150 °C (302 °F) | Cooking, baking, condiment, sauces, flavoring |
| Ghee, clarified butter | 65% | 32% | 3% | 190–250 °C (374–482 °F) | Deep frying, cooking, sautéeing, condiment, flavoring |
| Canola oil | 6% | 62% | 32% | 242 °C (468 °F) | Frying, baking, salad dressings |
| Coconut oil | 92% | 6% | 2% | 177 °C (351 °F) | Commercial baked goods, candy and sweets, whipped toppings, nondairy coffee creamers, shortening |
| Rice bran oil | 20% | 47% | 33% | 254 °C (489 °F) | Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable. |
| Corn oil | 13% | 25% | 62% | 236 °C (457 °F) | Frying, baking, salad dressings, margarine, shortening |
| Cottonseed oil | 24% | 26% | 50% | 216 °C (421 °F) | Margarine, shortening, salad dressings, commercially fried products |
| Grape seed oil | 12% | 17% | 71% | 204 °C (399 °F) | Cooking, salad dressings, margarine |
| Hemp oil | 9% | 12% | 79% | 165 °C (329 °F) | Cooking, salad dressings, … |
| Lard | 41% | 47% | 2% | 138–201 °C (280–394 °F)[32] | Baking, frying |
| Margarine, hard | 80% | 14% | 6% | 150 °C (302 °F)[33] | Cooking, baking, condiment |
| Mustard oil | 13% | 60% | 21% | 254 °C (489 °F) | Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable. |
| Margarine, soft | 20% | 47% | 33% | 150–160 °C (302–320 °F) | Cooking, baking, condiment |
| Diacylglycerol (DAG) oil | 3.5% | 37.95% | 59% | 215 °C (419 °F) | Frying, baking, salad oil |
| Olive oil (extra virgin) | 14% | 73% | 11% | 190 °C (374 °F) | Cooking, salad oils, margarine |
| Olive oil (virgin) | 14% | 73% | 11% | 215 °C (419 °F) | Cooking, salad oils, margarine |
| Olive oil (refined) | 14% | 73% | 11% | 225 °C (437 °F) | Sautee, stir frying, cooking, salad oils, margarine |
| Olive oil (extra light) | 14% | 73% | 11% | 242 °C (468 °F) | Sautee, stir frying, frying, cooking, salad oils, margarine |
| Palm oil | 52% | 38% | 10% | 230 °C (446 °F) | Cooking, flavoring, vegetable oil, shortening |
| Peanut oil | 18% | 49% | 33% | 231 °C (448 °F) | Frying, cooking, salad oils, margarine |
| Safflower oil | 10% | 13% | 77% | 265 °C (509 °F) | Cooking, salad dressings, margarine |
| Sesame oil (Unrefined) | 14% | 43% | 43% | 177 °C (351 °F) | Cooking |
| Sesame oil (semi-refined) | 14% | 43% | 43% | 232 °C (450 °F) | Cooking, deep frying |
| Soybean oil | 15% | 24% | 61% | 241 °C (466 °F) | Cooking, salad dressings, vegetable oil, margarine, shortening |
| Sunflower oil (linoleic) | 11% | 20% | 69% | 246 °C (475 °F) | Cooking, salad dressings, margarine, shortening |
| Sunflower oil (high oleic)[34] | 9% | 82% | 9% | ||
| Tea seed oil | 252 °C (486 °F) | Cooking, salad dressings, stir frying, frying, margarine |
From my last post about my New Blog Look, thanks for the compliments! And yes, we all seem to want to change something about our sites. A constant work in progress!
Questions:
1. What kind of oil do you use most often? Favorite kinds/types/brands?
How often do you use oil?
I use oil when I am sauteeing on the stovetop or roasting food in the oven, but since it’s been summertime and warm out, I haven’t been roasting as much, or making soups, or much baked tofu or other recipes I’d use oil in, but when the weather cools off, I’ll be back at it with my oven turned on and an oily vibe going on.
And no, I don’t use any fancy oils like walnut or hemp on a regular basis. I stick with coconut, olive, and occasionally sesame oil for peanut sauce.
Lately, the most frequent use of oil is coconut oil on my popcorn with nooch and chocolate chips
2. What’s your Favorite Recipe to make using oil? Ever made anything sweet with oil? How was it?
I have!
Chocolate Coconut Cashew Butter
All of those sweet creations use coconut oil and they’re all good! But I’m partial and wouldn’t post it if it wasn’t.
I’ve never made anything sweet with olive oil, but I’ve seen recipes lately.
P.S. This post will be linked in my Themed Recipes Section
olive oil, canola oil, and butter are my go-tos. i also like grapeseed and coconut…
i honestly don’t cook with oil very often. i’ve gained a couple pounds (really just a couple, so i won’t get carried away). but i know i’m getting enough fat elsewhere, so if i’m cooking on the stove, i just spritz a little on. but if i’m having a couple of eggs over-medium for dinner, you can bet on that pan glistening with butter. :-)
Hi Averie! I’m a first time commenter, but I’ve been reading your blog for a while and I love it. Those oil comparison charts are really interesting. I didn’t know butter had fewer calories than oils. I stick with olive oil for most cooking, and coconut oil for all baking.
thanks for delurking!
and yes, i thought the charts were interesting. I actually prefer butter to oil :)
I love greek extra virgin olive oil, the greek just has amazing flavor to it. I’m half italian so I go through a lot of olive oil and buy it in the large cans. I’m just about to start making my nanas homemade italian dressing finally wrote the ingredants down now gotta play around since she does not measure anything all by taste.
My fav is taking brussel sprouts cut in half, tossing them in olive oil, lemon juice fresh garlic, salt and pepper then roast in the oven for 30-45 mins. My dog goes nuts for them
thanks so much for this awesome post!!
now i’m definitely making sweet potato fries for dinner ;)
What an interesting post on oils! I still haven’t gotten on the coconut oil bandwagon, but when I do use oil, I love olive oil and toasted sesame oil. I love the flavors they give to dishes!
mmm i love oils!! I just got some avocado oil which is delicious!!! it has a light flavor similar to olive oil but the color is just phenomenal and its so good! coconut oil will always have my heart, but I cant have it now until after my show (wahhh) I want to try making homemade chocolate fudge with coconut oil! i hear its super easy and tasty!
high quality olive oil with a bit of parmesan cheese and crusty french bread MMMMMM
what you speak of, chocolate fudge w/ coconut oil
https://www.loveveggiesandyoga.com/2010/02/raw-vegan-coconut-oil-chocolate-mailbox.html
3 ingredients. so easy! and really not that “bad” for you, all things considered :)
another show..i missed this somewhere. good luck!
I am so not afraid to use oil on a regular basis and since I know the benefits, but I hate it when meals are “oily”. A tiny amount is often enough.
For regular cooking I use olive oil, for dressings I use a GOOD olive oil or a nut oil, for baking I either use a bit of sunflower oil or coconut oil, yes, that´s about it!
I have seen a recipe for olive oil ice cream (with sea salt and olive oil) and I bet it tastes fab!
interesting ice cream idea. ive seen cookies and cakes but never ice cream
and thanks for your comment yesterday re powerpoint rather than just photoshop for creating things.
yes, very interesting! Cake with olive oil is really nice, too :)
you´re welcome! I hope it will help you.
I use olive oil in all my cooking recipes. I tried canola recently, and since it just didn’t cook/bake/saute much better, I’m sticking with olive.
this weekend at vida vegan, “Using Oil Is Okay” was a common theme!! Isa even talked about it in her closing address and we all cheered. :)
I love coconut oil! My favorite “recipe” is coconut oil/coconut shreds/100% dark chocoate “candy”.
i make this, sounds similar to what you’re talking about. you can add the shreds, too, of course!
https://www.loveveggiesandyoga.com/2010/02/raw-vegan-coconut-oil-chocolate-mailbox.html
I usually just use olive oil for roasting veggies, in salad dressings, etc — but I have started using my coconut oil more. Thank goodness Kelapo sent me some for free or I probably never would have tried it! It is good for roasting veggies but I do like your vegan coconut oil choc as well. I’ve got that on my to-do list for tonight!
I can’t think of the actual recipe, but there is a banana bread recipe I like that uses oil — it makes it so (sorry in advance) moist!
Looks like you’ll he having some fun in the kitchen! I mostly use oil for sauteing veggies And such.
I tend to favour coconut oil, while my husband favours olive oil. We also have some sesame oil, but it doesn’t get used very often.
I use olive oil and canola oil. Olive oil for cooking and canola for baking. My mom wants to try peanut oil though. Thanks for the oil information. :)
I use olive oil, coconut oil, and sesame oil the most, though I also keep canola on hand. Olive oil is the one that gets the most use, though—it ends up being used at least once a day. I just used some in a marinade for roasted figs, and they came out fantastically. All I did was mix a tbsp each of blackstrap molasses, water and apple cider vinegar and then whisked in ~1/2 tbsp olive oil. Roasted for 25 minutes at 400 was all they needed!
We use coconut, olive and canola oil. It depends on what we are making for which oil we use!