What is the best olive oil for frying? Baking? Other uses?

They all work fine.

I wouldn’t use extra virgin for frying as it has a very low smoke point that you will easily reach when frying. If you heat an oil past its smoke point it’s starts to decompose decomposition that may not only result in reduced flavor and nutritional value but also the generation of harmful cancer causing compounds.

I wouldn’t use it for frying, or baking for that matter. In addition to the low smoke point, olive oil has a definite flavor that doesn’t mix well with most baked goods (bread being a possible exception). Olive oil is great for sauteing or flavoring, though, and any decent extra-virgin brand will do. I think cold-pressed is supposed to be the best of the best.

EVOO is best used cold, for salad dressings and suchlike, as it has a very strong flavour. It can be used for baking but really only if you’re making olive-bread. I use light olive oil for sauteeing, and for deep frying I use sunflower oil (the most popular and most readily available oil in the UK). Oil will keep for weeks or months without going rancid. Olive oil should be kept in a cool-ish, dark place but not refrigerated, as it’s freezing point is near to that of water, so it goes thick and cloudy in the fridge. Perfectly safe to use but just doesn;t look so nice.

No idea about oil lamps. I would suspect that burning olive oil will stink, though.

I said screw the experts years ago and use EVOO for everything. If I’m frying I mix it with a little butter. Gives most stuff a nice taste.

An alternative for EVO that’s great for frying is avocado oil. It has the “good fat” and also a high smoke point (i.e. it can get hot without burning and getting ruined), it’s biggest downside is that it’s a little pricy.

@gorillapaws thanks for the tip! I’ll try it. I was doing the @Adirondackwannabe EVOO and butter thing whe OO by itself didn’t work but this sounds good.

I think it really depends on what you like, not what experts say.

I prefer to use regular olive oil when frying and baking, but I also use it as a vegan replacement for many things.

Mostly because I prefer the taste of it over eggs and milk.

Really, instead of asking us, just test stuff out. Theres more oils then just olive oil, too. Though, I seriously would not recommend using coconut oil for cooking, as it leaves a rather…disgusting smell behind.

Here is all the information you may want/need to know about Cooking Oils including why they are different, how they are made, and which types of oils are best for each situation. This is a good one to save in your favorites folder.

As a bit of an olive oil snob, I have tried many varieties & found one I really like. Colavita Extra Virgin First Cold Pressed, is my favorite.

I use a splash in the pan when frying a burger. A few tablespoons in cooked pasta keeps the noodles from sticking & adds a great flavor. Mixed with seasonings on a plate for bread dipping. Brushed on the crust of pizza (with a sprinkle of corn meal) before baking makes the crust crispy & flavorful.

As for olive oil lamps,here is a how-to guide for making your own lamp. No special olive oil required, just your off the shelf stuff.