As healthy as it is, extra virgin olive oil isn’t always the smartest choice.
And finally, I like to keep one or two roasted nut or seed oils around, but these are used more as seasonings than cooking oils so a small amount goes a long way. For example, you might use a teaspoon of toasted sesame oil in an Asian dish or some walnut or hazelnut oil in a salad dressing. As these oils spoil easily, buy them in small quantities and store them in the fridge.
Although you’ll have occasional uses for these other oils, olive oil should ideally be the primary source of fat in your diet. In other words, you should be going through about three times as much olive oil as all other types of oil combined. But save your extra virgin olive oil for those times when you’ll get the most benefit and enjoyment and use the more economical 100% olive oil for cooking. For tips on storing oils properly, check out this Quick Tip.
This is Monica Reinagel, the Nutrition Diva, with your quick and dirty tips for eating well and feeling fabulous.
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