In addition to extra virgin olive oil, there are many other popular cooking oils available, including regular olive oil, canola oil, vegetable oil, avocado oil, and coconut oil.
Here is a closer look at how extra virgin olive oil compares to these other types of oils:
Basics | Taste | Nutrient composition | Uses | Smoke point | |
Extra virgin olive oil | made from cold-pressed olives | strong, olive-like flavor | • 119 calories/tablespoon (14 grams) | • stir-frying | 405° F (207° C) |
• 73% MUFA | • sautéing | ||||
• 11% PUFA | • salad dressings | ||||
• 14% saturated fat | • marinades | ||||
• finishing oil | |||||
Regular olive oil | derived from olives through mechanical or chemical means | mild, neutral flavor | • 119 calories/tablespoon (14 grams) | • stir-frying | 406° F (208° C) |
• 67% MUFA | • sautéing | ||||
• 10% PUFA | • grilling | ||||
• 16% saturated fat | • baking | ||||
• frying | |||||
• marinades | |||||
Canola oil | extracted from rapeseed using chemical solvents | neutral flavor | • 124 calories/tablespoon (14 grams) | • stir-frying | 493° F (256° C) |
• 63% MUFA | • sautéing | ||||
• 28% PUFA | • grilling | ||||
• 7% saturated fat | • baking | ||||
• frying | |||||
• marinades | |||||
Vegetable oil | usually made from a blend of oils, including corn, soy, or sunflower oil | neutral flavor | • 124 calories/tablespoon (14 grams) | • stir-frying | 400° F (204° C) |
• 42% MUFA | • sautéing | ||||
• 41% PUFA | • grilling | ||||
• 14% saturated fat | • baking | ||||
• frying | |||||
• marinades | |||||
Avocado oil | extracted from cold-pressed avocado pulp | mild and nutty flavor | • 124 calories/tablespoon (14 g) | • stir-frying | 520° F (271° C) |
• 71% MUFA | • sautéing | ||||
• 14% PUFA | • salad dressings | ||||
• 12% saturated fat | • marinades | ||||
• finishing oil | |||||
Coconut oil | derived from fresh or dried coconut meat or milk | • virgin coconut oil: tropical, coconut flavor | • 121 calories/tablespoon (14 g) | • stir-frying | 376° F (191° C) |
• refined coconut oil: neutral flavor | • 6% MUFA | • sautéing | |||
• 2% PUFA | • baking | ||||
• 83% saturated fat | • frying |
Source:https://www.healthline.com/nutrition/extra-virgin-olive-oil#comparisons