Olive oil / vegetable oil comparison?!
Answers: when cooking with these oils, is the only difference the flavor? can you substitute one for the other without tasting a huge difference?
I let you know next time I play twister with my girlfriends....
You can substitute if you have to, but Olive oil will always have a better taste.
yes the oils are similar and have similar functional properties. The olive oil is a bit more flavorfull usually so be careful what you put it in. Also vegetable oil often is more refined and will have a higher smoke point. This makes it better to use for frying like french fries.
PhD Food Chemistry and Nutrition
Oils vary from taste, to health, to cooking methods.
Olive oil is highest in healthful monounsaturated fats, but it has few healthy omega-3 fatty acids. You can't use it for high-temperature frying, and it may impart an olive flavor when you bake with it.
Then there's canola oil, which is lowest in saturated fat and has an impressive amount of monounsaturated fat (though not as much as olive oil) as well as more omega-3s than any other vegetable oil. You can use it for both baking and high-temperature frying.
I use safflower oil in salad dressing since it has the healthful omega-3s but the lightest taste.
Olive oil has a very short shelf life and cannot be expected to last as long as vegetable( soy bean) oil. If you chose to purchase 'extra virgin olive oil' be sure to have the option of exchanging it for oil that has not turned rancid. The best evoo oils are packaged in dark glass bottles. Yes-the sticky flavor of cold pressed olive oils can ruin the best intentions of a flat-flavored rerun of a meal. Fresh butter tempered with fruity olive oil adds insane taste to every dish and fried confection before you. My favorite is deep-dish pizza thats deep sweet ,leavened sour-dough tossed bread that is planted into a black,seasoned pan fully prepared with extrabutter crust fry-ability.