Olive Oil vs Vegetable Oil: Is Olive Oil the Same as Vegetable Oil?

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With endless options lining grocery store aisles, choosing between olive oil and vegetable oil can be an overwhelming decision. Which is better for cooking or your health? Is one tastier? And does it even matter which oil you grab? In this article, we’re going to break down the differences between these two beloved oils. You’ll get the lowdown on everything from smoke points and health benefits to taste profiles and the best ways to use each oil in the kitchen. With this guide, you’ll stroll down the oil aisle like a pro, knowing exactly which bottle to grab for the perfect blend of health, taste, and practicality. Say goodbye to the days of uncertain guesses!

Olive Vs Vegetable Oil Comparisons: Is Olive Oil The Same As Vegetable Oil?

Table of Contents

Oil Definitions

Before we get into the details about comparing both oils, it’s important to know what they are first.

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What is Olive Oil?

Olive oil is a natural oil extracted from olives, the fruits of the olive tree. The process involves crushing olives and extracting the oil through mechanical or chemical means. It’s a staple in Mediterranean cuisine and is renowned for its rich flavor and health benefits.

Its various types – including extra-virgin, virgin, and refined olive oil – each differ in processing method and quality.

What is Vegetable Oil?

Vegetable oil, on the other hand, is a broad term that encompasses any oil extracted from plant sources. This category includes a wide range of oils, such as soybean, corn, sunflower, canola, and palm oil.

Vegetable oils are often used in cooking and baking and are valued for their neutral flavor and high smoke points, making them suitable for high-heat cooking methods.

Which Oil is Better for What?

Here’s a brief overview to help you decide which oil is best suited for different cooking methods, ensuring you pick the perfect one for each specific use.

Please note that this is a general guideline for using both oils. Feel free to experiment and come to your own conclusions!

When Baking

The oil you choose can significantly affect the outcome of your goodies.

Olive oil, particularly extra-virgin, is fantastic for recipes where its robust flavor can be appreciated, like in olive oil cakes or bread. It adds a distinct, fruity richness that can elevate simple baked goods. However, for recipes where you seek a neutral taste, vegetable oil is your go-to. Its subtlety doesn’t overpower delicate flavors, making it ideal for standard cakes, muffins, and cookies.

When Frying

Vegetable oil is a champion here, thanks to its higher smoke point. This means it can handle the high temperatures needed for frying without burning or smoking, ensuring your fried foods are crispy, not greasy.

Olive oil, especially extra-virgin, has a lower smoke point and can impart a strong flavor, which might not always be desirable in fried foods.

When Cooking

General cooking is a broad arena. For sautéing vegetables or simmering a sauce, olive oil can infuse your dishes with a touch of the Mediterranean. Its flavor profile works well in Italian and Greek dishes, for instance.

But, if you’re stir-frying or cooking at high temperatures, vegetable oil is the safer bet. It doesn’t overpower the flavors of your ingredients and can withstand the heat.

When Baking a Cake

If you’re baking a cake where you want a subtle, clean taste, vegetable oil is your ally. It ensures the cake is moist without adding any additional flavor.

However, for a cake where olive oil’s fruity notes are welcome, such as in an orange olive oil cake, it can add an exquisite depth of flavor.

Salad Dressing

Here, olive oil truly shines. Its rich, nuanced flavors can transform a simple salad into a gourmet experience. The fruity and sometimes peppery notes of olive oil complement vinegar or lemon juice, creating a dressing that is both complex and delightful.

Vegetable oil, due to its neutral taste, doesn’t add much in terms of flavor to dressings.

Olive Vs Vegetable Oil Comparisons: Is Olive Oil The Same As Vegetable Oil?

Olive Oil vs Vegetable Oil: Similarities and Differences

We’ll get into it deeper later on in this article, but in summary, the key factors to consider when comparing both oils are source, flavor, health benefits, and cooking uses.

Similarities between Olive Oil and Vegetable Oil

  1. Source: Both are derived from plants.
  2. Use in Cooking: Both oils are commonly used in cooking, including frying, sautéing, and baking.
  3. Fat Content: Both contain high levels of fats, though the types of fats differ.

Differences between Olive Oil and Vegetable Oil

  1. Flavor Profile: Olive oil is known for its distinct, sometimes fruity or peppery flavor, while vegetable oil tends to be more neutral in taste.
  2. Health Benefits: Olive oil is high in monounsaturated fats, particularly oleic acid, and is associated with numerous health benefits, including reduced risk of heart disease. It also contains antioxidants. Vegetable oils vary in composition; some are high in polyunsaturated fats (like sunflower oil), while others are high in monounsaturated fats (like canola oil).
  3. Smoke Point: Generally, refined vegetable oils have higher smoke points than olive oil, making them more suitable for high-temperature cooking.
  4. Processing: Olive oil, especially extra-virgin, is less processed compared to many vegetable oils, which often undergo significant refining.
  5. Culinary Uses: Olive oil is often used in Mediterranean and European cuisines and is favored in dishes where its flavor can shine, such as dressings and dips. Vegetable oil is more versatile due to its neutral taste.

Olive Oil vs Vegetable Oil: A Brief Background

Let’s unwrap the intriguing past of olive and vegetable oils. These culinary staples have journeyed through millennia, deeply intertwined with human civilization and culture.

Early History of Olive Oil

Olive oil has a long and storied history, with origins tracing back thousands of years. The olive tree is native to the Mediterranean region, and archaeological evidence indicates olive oil production emerged around 6000 BC in what is now Israel and Palestine. From there, olive cultivation spread throughout the Middle East and Ancient Greece. Homer famously referred to olive oil as “liquid gold,” underscoring its value in Greek society. By the 5th century BC, olive oil production was thriving in Greece and had expanded to regions like Italy, Spain, and Northern Africa. Olive oil quickly became a dietary staple and key cooking ingredient in Mediterranean cuisine. Its popularity also spread throughout Europe and the Middle East via trade networks.

Rise of Vegetable Oils

While olive oil dominated for centuries, the 19th and 20th centuries saw the emergence of vegetable oil production from seeds like soybean, corn, cottonseed, sunflower, and rapeseed. In the 1850s, the creation of industrial oil presses enabled high-volume extraction of oils from these seeds. Soybean oil was an early pioneer, with US production rising in the early 1900s. The creation of partially hydrogenated vegetable oils in the early 20th century, like Crisco, also boosted popularity.

Demand further grew after World War II, aided by improved crop yields and oil processing methods. By the 1960s, global vegetable oil production started to rival olive oil. The U.S. became the top producer of soybean oil. Palm oil production also rose in tropical regions like Malaysia and Indonesia. Today, vegetable oils account for the majority of worldwide edible oil production. However, olive oil continues holding significance in the Mediterranean.

Manufacturing Innovations

Oil production methods evolved substantially from early mechanical crushing. Hydraulic presses emerged in the 19th century, facilitating higher oil yields. Further innovations like solvent extraction, centrifugation, and filtering created more efficient, large-scale production. Such technological advances enabled vegetable oil production to scale up rapidly. However, artisanal olive oil makers still often use mechanical crushing methods, like stone wheels, to minimize processing impact on olive oil quality.

Regulation and Quality Standards

With rising production, efforts emerged to regulate oil quality and labeling. For olive oil, a 1973 European Economic Community directive established official classifications like “extra virgin” and “virgin.” U.S. federal standards for grading olive oil were introduced in 1948. These labeling rules helped standardize quality. The International Olive Oil Council also promoted improved production methods. For vegetable oils, the FDA established good manufacturing practice regulations in the 1970s. Quality control remains an important focus in the modern oil industry.

Cultural Significance

Olive oil became ingrained in Mediterranean culture over millennia, acquiring many symbolic meanings and uses, like anointing. Olive products were a crucial part of ancient Greek trade. The olive branch became a symbol of peace and victory. Olive oil’s deep culinary roots also persist. In religion, it has ritual uses in Judaism and Catholicism.

Vegetable oils lack comparable cultural resonance, as relative newcomers that rose mostly for practical commercial reasons, not tradition. Nonetheless, they have become dietary staples much quicker.

Olive Vs Vegetable Oil Comparisons: Is Olive Oil The Same As Vegetable Oil?

Olive Oil vs Vegetable Oil: Culinary Uses

When it comes to cooking, olive oil and vegetable oils each have their own strengths and best uses. Let’s explore how their different properties make them suitable for various recipes and cooking methods.

Flavor and Taste

One of the biggest factors determining culinary use is flavor.

Olive oil has a rich, fruity taste that enhances dishes but can also overpower other ingredients. The flavor depth varies by type – extra virgin olive oils offer the most pronounced taste. In contrast, refined vegetable oils like canola or vegetable oil have very mild flavors. This neutrality makes them versatile cooking bases that won’t compete with other flavors.

Certain vegetable oils like sesame, peanut, and avocado oil do have more distinctive flavors. But overall, olive oil’s bolder taste makes it better for uncooked uses like dressings and dips, where its fruitiness shines through. Vegetable oils are favored for frying, sautéing, baking, etc. where their neutrality lets other ingredients take center stage.

Ideal Cooking Temperatures

Oils also differ in smoke points – the temperature where they start degrading and smoking.

Refined vegetable oil options generally have smoke points of 400°F or higher, making them good for high-heat cooking. Olive oil has a lower smoke point, around 375°F for extra virgin.

So for quick frying, stir-frying, and deep frying at temperatures above 400°F, a high heat oil like canola, sunflower, avocado, peanut, or grapeseed oil is best. For general sautéing between 300-375°F, both olive oil and vegetable oils work well. Save extra virgin olive oil for low temperature cooking.

Baking Uses

Vegetable oil is the typical choice for baking, as olive oil can impart a noticeable flavor. But olive oil can be used successfully in recipes where its fruitiness complements other flavors, like orange or almond cakes. Refined olive oils are milder and work better in delicate baked goods.

For greasing pans, vegetable oils like canola are ideal since they have a neutral taste. Olive oil can sometimes leave a lingering flavor.

Salad Dressings and Marinades

Here olive oil shines, as dressings and marinades benefit from its ripe, fruity notes. A simple vinaigrette of extra virgin olive oil, vinegar, and herbs is a classic. Vegetable oils would lack the same complexity. However, for creamy dressings use a milder olive oil.

Olive oil also pairs wonderfully with Mediterranean herbs in marinades for meats, seafood, and vegetables. Vegetables oils are too bland for marinating.

Cooking Oils by Cuisine

Olive oil features heavily in Mediterranean and Middle Eastern cooking. From Italy to Morocco, olive oil-based dishes are ubiquitous. But in Northern European or American cuisines, more neutral vegetable oils dominate for frying and baking.

Some Asian cuisines use vegetable oils like peanut, sesame, or rice bran oil which suit their cooking methods.

So consider the cuisine and flavors you want to accentuate. Let olive oil shine in simple preparations where its flavor elevates the ingredients. Use versatile vegetable oils to sauté, bake, and fry without overpowering a dish.

Olive Vs Vegetable Oil Comparisons: Is Olive Oil The Same As Vegetable Oil?

Olive Oil vs Vegetable Oil: Nutritional Content and Health Benefits

Each oil has its unique characteristics, from the types of fats they contain to the vitamins they pack and the overall impact they have on our health. It’s a fascinating matchup with a lot to consider!

Fat Composition

The main nutritional difference lies in the predominant type of fats found in each oil.

Olive oil is mostly monounsaturated fat, particularly oleic acid. Monounsaturated fats are associated with reduced inflammation and lower cholesterol levels.

In contrast, the fat composition of vegetable oils varies more widely:

  • Soybean, corn, and canola oils contain mainly polyunsaturated fats like linoleic acid (omega-6).
  • Sunflower and safflower oils are also high in polyunsaturated fats.
  • Palm oil is predominantly saturated fat.

Though polyunsaturated fats are considered heart healthier than saturated fats, having too much omega-6 can promote inflammation. The American Heart Association recommends focusing more on monounsaturated fats like olive oil over polyunsaturated vegetable oils.

Vitamin Content

When it comes to vitamins, olive oil offers minimal nutritional value. It does contain some vitamin E but not in significant amounts.

Meanwhile, certain vegetable oils are good sources of vitamin E and K:

  • Soybean, canola, and corn oil have high vitamin E levels.
  • Canola oil also contains vitamin K.

So some vegetable oils can provide more nutritional vitamins than olive oil. However, the refining process strips away most vitamins originally present. Cold pressed oils retain more nutrients.

Additional Nutrients

Olive oil also provides polyphenols, which are antioxidants with anti-inflammatory effects. Extra virgin olive oil offers the highest levels.

Vegetable oils lack these beneficial plant compounds. Though plant sterols in some vegetable oils can help lower LDL cholesterol.

Finally, olive oil contains trace levels of minerals like iron and copper. But vegetables oils are not significant sources of minerals.

Calorie Content

Despite their differences, olive oil and vegetable oils are close in total calorie content:

  • 1 tablespoon olive oil: 119 calories
  • 1 tablespoon soybean oil: 120 calories
  • 1 tablespoon canola oil: 124 calories

So olive oil and vegetable oils should be consumed in moderation as part of an overall healthy diet.

Overall, while their precise nutrition content varies, both can fit into a nutritious diet. But olive oil’s high monounsaturated fat content gives it an edge for potential heart health benefits.

Olive Vs Vegetable Oil Comparisons: Is Olive Oil The Same As Vegetable Oil?

Olive Oil vs Vegetable Oil: Costs

When you’re weighing up the cost, olive oil often comes with a heftier price tag than your average vegetable oils. The reason? It’s not just about the oil itself. Factors like the type of olive oil you’re choosing, its quality, where it’s sourced from, and even the ups and downs of the market all play a part in setting that price.

Average Retail Prices

Based on average US retail prices in grocery stores:

  • Extra virgin olive oil costs $1-$1.50 per ounce.
  • Virgin olive oil runs $0.70-$1 per ounce.
  • Vegetable oil (soybean, canola, etc) is $0.20-$0.60 per ounce.

So olive oil can cost 2-7 times more than vegetable oils per ounce. Extra virgin is the priciest.

Production Costs

What drives olive oil’s higher prices?

  • Labor intensive harvesting and production – mechanical harvesting is challenging with olives.
  • Lower oil yield from olives compared to oilseeds like soybeans.
  • Longer growing time – olive trees require years to mature and bear optimal fruit.

These inherent factors make producing olive oil costlier than vegetable oils.

Pricing by Oil Grade

Within olive oil, extra virgin commands top dollar due to:

  • Hand harvesting and pressing methods that maximize flavor and purity.
  • Lower yields – extra virgin is the first, highest quality cold pressing.
  • No refining or chemical processing allowed.

Standard virgin olive oil is less expensive, as it allows some limited processing and has lower flavor standards.

Vegetable oil pricing also depends on the level of processing. Unrefined oils are pricier than refined variations.

Imported vs Domestic Costs

Olive oil is mostly imported to the US from Europe. These transportation costs increase the retail price.

Vegetable oils are primarily domestically grown in the US, reducing costs. Geographic proximity to ingredients influences pricing.

Buying Store Brands

Opting for store brands rather than name brands can offer savings on both olive and vegetable oils. Store brands provide similar quality for lower prices.

Buy in Bulk

Buying larger sized bottles is almost always less expensive per ounce compared to smaller bottles. So buying vegetable oil in a 34 ounce jug instead of a 16 ounce bottle saves money.

Price Fluctuations

Olive oil pricing fluctuates yearly based on harvest yields. Abundant harvests lead to lower prices. Vegetable oil prices also vary based on crop outputs and demand.

Is the Higher Cost Worth It?

The premium pricing of olive oil reflects higher production costs and flavor quality. Many consumers feel the taste and potential health benefits make it a worthwhile investment. However, vegetable oils deliver affordable nutrition for more budget-conscious shoppers too.

Cost-Saving Tips

  • Opt for milder virgin olive oils instead of the priciest extra virgin to save money while still getting flavor.
  • Buy store brands instead of name brands.
  • Purchase oils in larger bulk sizes.
  • Look for sales promotions and coupons on oils to maximize savings.
Olive Vs Vegetable Oil Comparisons: Is Olive Oil The Same As Vegetable Oil?

Olive Oil vs Vegetable Oil: Popularity

When looking at popularity and market trends, both olive oil and vegetable oils have carved out solid consumer bases – but vegetable oil dominates overall.

Total Consumption Rates

In the United States, vegetable oils account for around 90% of total consumer cooking oil usage. Soybean oil is the most widely consumed, followed by canola and corn oil.

Olive oil claims around 8-10% of the US cooking oil market. So while still popular, olive oil lags far behind vegetable oils in total consumption.

Regional Differences

However, that changes in certain regional cuisines. In Mediterranean countries, olive oil consumption is significantly higher. Italy has the highest global consumption per capita, followed by Greece and Spain.

So olive oil enjoys greater popularity in regions where it is culturally ingrained. But vegetable oils dominate in broader American and Northern European cuisine.

In recent years, olive oil has gained some popularity among health-conscious consumers seeking oils higher in beneficial fats.

The Mediterranean diet’s rise, with its emphasis on olive oil, has also boosted interest. But this hasn’t displaced vegetable oil’s stronghold.

Baking and Frying Uses

For baking, frying, and general cooking, most consumers still overwhelmingly opt for more affordable, neutral-tasting vegetable oils.

Olive oil is viewed more as a finishing oil or for uncooked uses by the typical home cook in America.

Specialty Vegetable Oils

While generic vegetable oil dominates, certain popular oils have carved out consumer niches too:

  • Avocado oil for its high smoke point
  • Coconut oil for trendy ketogenic diets
  • Grapeseed oil as a light, neutral oil

These other oils have gained popularity while still representing a small share of the vegetable oil market.

Affordability

Higher prices limit olive oil adoption for many shoppers, especially large families and those on tight budgets. Large size jugs of vegetable oil provide affordable value.

Price conscious consumers are unlikely to swap vegetable oil for pricier olive oil across all uses.

Olive Vs Vegetable Oil Comparisons: Is Olive Oil The Same As Vegetable Oil?

Substituting Oils

Can You Substitute Olive Oil for Vegetable Oil?

Yes, you can substitute olive oil for vegetable oil in many recipes. However, keep in mind that olive oil has a more pronounced flavor, especially if it’s extra-virgin, and a lower smoke point. This makes it suitable for dressings, marinades, and low to medium-heat cooking, but it may not be ideal for recipes requiring a neutral flavor or high-heat cooking, like deep-frying.

Can You Substitute Vegetable Oil for Olive Oil

You can also substitute most vegetable oils for olive oil in plenty of cases. This neutral flavored oil has a higher smoke point, making it versatile for a variety of cooking methods, including baking and high-temperature frying. However, it won’t impart the distinct flavors associated with olive oil, which could be noticeable in recipes that rely on olive oil’s unique taste profile.

In Summary

Why Olive Oil is Better Than Vegetable Oil

Olive oil, particularly extra-virgin olive oil, is often considered superior to vegetable oil for several reasons. If you think “healthy oil”, it’s probably olive.

It’s rich in monounsaturated fats, which are known for their heart-healthy properties, helping to reduce bad cholesterol levels and lower the risk of heart disease. Additionally, olive oil is a treasure trove of antioxidants and polyphenols, compounds that can reduce inflammation and provide other health benefits. Its unique and varied flavor profiles, ranging from fruity to peppery, add depth and character to dishes, making it a favored choice in culinary applications. Extra-virgin olive oil is minimally processed, allowing it to retain more natural nutrients and flavors than many heavily refined vegetable oils.

While its smoke point may be lower than some vegetable oils, olive oil offers versatility in cooking, suitable for dressings, dips, and low- to medium-heat cooking methods.

Why Vegetable Oil is Better Than Olive Oil

Vegetable oils often have advantages over olive oil for several reasons.

They typically possess higher smoke points, making them better suited for high-temperature cooking techniques like deep-frying and sautéing. Their neutral flavor is a key benefit, as it doesn’t dominate the taste of other ingredients, making these oils versatile for a wide array of recipes, particularly in baking and dessert preparation. From a budgetary perspective, vegetable oils are generally more affordable than olive oil, providing a cost-effective option for daily cooking without sacrificing quality. The category of ‘vegetable oil’ encompasses a diverse range of oils, such as canola, sunflower, and soybean, each offering unique benefits and appropriate uses, which allows for more personalized selection based on dietary preferences and specific cooking needs.

Additionally, some vegetable oils are lower in saturated fats compared to olive oil, important for those monitoring their intake of these fats.

Which Oil is Better for Which Use

UseOilReason
HealthOliveContains more monounsaturated fats and antioxidants that provide heart health benefits
CookingVegetable Higher smoke points suitable for frying/sautéing
BakingVegetable Provides neutral flavors for baking
TasteOlive Has a rich, fruity taste that adds depth of flavor

When to Use Olive Oil

Olive oil, particularly the extra-virgin variety, is ideal for cold dishes like salads, as its unique flavor enhances dressings and marinades. It’s best suited for low to medium-heat cooking, such as sautéing or pan-frying, due to its lower smoke point compared to vegetable oil.

Olive oil is also perfect for dipping bread and drizzling over finished dishes like pasta, pizza, or roasted vegetables, adding a rich, nuanced flavor. In Mediterranean cuisine, it’s a key ingredient, essential for authentic flavors.

Additionally, olive oil can be a great choice for baking specific goods where its fruity or peppery notes are desired, like in certain cakes or bread.

When to Use Vegetable Oil

Vegetable oil, known for its higher smoke point, is the go-to option for high-temperature cooking methods, including deep-frying and stir-frying. Its neutral flavor makes it suitable for dishes where you don’t want the oil to influence the taste, especially in various baked goods.

As a cost-effective option, vegetable oil is a practical choice for everyday cooking needs. In baking, its neutral profile ensures that the focus remains on the other ingredients in the recipe.

The term ‘vegetable oil’ encompasses a variety of oils, such as canola, corn, and sunflower, allowing for versatility and the ability to choose an oil based on specific dietary needs and cooking requirements.

Olive Vs Vegetable Oil Comparisons: Is Olive Oil The Same As Vegetable Oil?

Which Oil Will You Use?

When comparing the two oils, there are some clear differences that impact their taste, nutrition, cost, and best uses. Olive oil offers a more pronounced fruity, peppery flavor profile compared to the neutral taste of vegetable oils.

Olive oil shines in terms of potential health benefits – heart-healthy monounsaturated fats and disease-fighting antioxidants. However, some vegetable oils offer their own nutritional perks, like vitamin E.

Cost-wise, olive oil comes at a premium due to production challenges and import costs. Vegetable oils are more budget-friendly, making them accessible for daily cooking needs.

For cooking, vegetable oils are more suitable for frying and baking. But olive oil can provide a flavor boost for sautéing, dressings, and marinades.

When choosing between these oils, consider your taste preferences, nutrition goals, budget, and how you plan to use them. With their unique profiles, both olive oil and vegetable oils can have a place in your kitchen if used properly – olive for flavor and health, vegetable for affordability and high-heat cooking.

The optimal approach is choosing the right oil for the right task – olive oil to dress a salad, vegetable oil to bake a cake. By pairing oils with suitable uses, you can maximize the flavors and benefits of each. With this knowledge, you can make informed choices about these classic oils.

FAQs

Is it better to cook with olive oil or vegetable oil?

Vegetable oil is typically better for cooking because it can withstand higher temperatures. This makes vegetable oils like canola and sunflower ideal for sautéing, stir-frying, baking, and frying where you want the oil to get very hot. Olive is better suited for low to medium-heat cooking and for drizzling or dressing dishes.

Can I substitute olive oil for vegetable oil?

Yes, you can substitute olive oil for vegetable oil in most recipes. However, keep in mind that olive oil has a lower smoke point and more pronounced flavor. For high heat methods like frying, olive oil can burn faster or add unwanted flavor. For baking, olive oil may not be as neutral. So consider the dish and heat level. Taste and adjust if the olive oil flavor is too strong.

Why do chefs use olive oil instead of vegetable oil?

Chefs often opt for olive oil because of its flavor depth. The richer, fruitier taste of high-quality extra virgin varieties of olive oil can greatly enhance dishes. Its flavor shines when drizzled over finished recipes or used in salad dressings. While vegetable oil works for baking and frying, olive oil gives chefs a tasty finishing oil, since the former has less flavor. Chefs also know quality olive oil offers health benefits.

By Anna

Anna Brooks, the voice behind CooksDream.com, is a seasoned writer and editor with an insatiable love for food. While not a professional chef, her culinary adventures and unique insights have captivated readers for years. Anna believes in the transformative power of food, stating it "feeds the soul." Dive into her writings for a mix of inspiration, entertainment, and culinary wisdom. Author Pinterest Facebook Twitter Instagram YouTube Tumblr Reddit Quora

1 comment

  1. Dear Anna: Thank you for very informative article ‘vegetable vs olive oil.’ I’ve had this discussion about flavor & your article proves me right. I wish you would let me know where Sunflower oils fit into flavor & temps opposed to vegetable oils as I think its use may be the reason why french fries at fast food stores taste different than 30 yrs ago.

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