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What is the difference between olive, grape-seed, tea and avocado oil?
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| Olive Oil: Extra-virgin olive oil with its intense fruity taste and low smoke point of 250F, should be added for flavor after cooking a dish, mixed into dressings or drizzled on bread. Use plain olive oil (smoke point 410F) for cooking. | Grape-Seed Oil: This clear oil is a good base to which to add flavored infusions. A 420F smoke point makes grape-seed oil great for cooking over high heat. It emulsifies well, so it is easy to whip into mayonnaise. But don't use it in dressings; it has no flavor. |
| Tea Oil: tea seeds are cold-pressed to produce this aromatic sweet oil, which can be used for sauteing or tossed into pastas or salads. Tea oil has a high flash point, which allows for cooking to 485 without burning or smoking. | Avocado Oil: this oil from Mexico and New Zealand has an exceptionally high smoke point of 500F, which makes it good for baking, sauteing and fryiing. When infused with other flavors, it makes good salad dressings and marinades. |
McLaughlin, Lisa. 2002November 18. Personal Time: Masterpices Start with Oil. Time 160(21):
Updated: Saturday, December 29, 2007.
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