FEATURE
» COOKING OILS
Well OLIVE OIL Best for: sautéing, pan-frying, roasting, in salad dressings and baking. Downside: there isn’t really one.
Knowing which oil to use for what purpose can be confusing, so here’s the lowdown on oils so your creations don’t spoil
EXTRA VIRGIN OLIVE OIL Best for: dressings, dips and drizzling. Downside: a no-go for cooking as heating ruins its flavour. An unrefined oil, it’s also the highest quality and contains more natural vitamins and minerals. The flavour – buttery, grassy, bitter, fruity – can vary depending on where the oil is produced.
28 Eat » ISSUE 5 2021
Arguably the most versatile oil as it has a neutral smell and taste and a high smoke point. Perfect for infusing with flavours such as garlic, chilli and pepper.
