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but then when you buy “vegetable oil” it invariably contains olive oil edit: okay maybe “invariably” is a bit strong. “often in my country” is perhaps more acc

but then when you buy “vegetable oil” it invariably contains olive oil edit: okay maybe “invariably” is a bit strong. “often in my country” is perhaps more accurate

kragen 4y ago
around here it's sunflower oil or sometimes soy oil with some sunflower oil in it
- permo-w 4y ago
  in my experience it’s been sunflower oil with canola and then like 10% olive
derefr 4y ago
That's not most places. Vegetable oils are expected to be able to be used as frying oils. Olive oil has too low of a smoke-point to be used in frying.
- jemmyw 4y ago
  That's also a confusing point. https://www.healthline.com/nutrition/is-olive-oil-good-for-cooking https://www.healthline.com/nutrition/is-olive-oil-good-for-c... says it has a moderately high smoke point and possibly more importantly has a composition that is more resistive to oxidative damage than vegetable oils. I usually fry and cook with olive oil.
- permo-w 4y ago
  >Olive oil has too low of a smoke-point to be used in frying. this is a common myth you also hear stuff about whether extra virgin is better or worse for cooking than just basic, with people coming out strongly on either side
  - nogridbag 4y ago
    > this is a common myth Do you have a source for that? It's pretty easy to google the smoke points and most charts indicate olive oil is fine for sautéing but not for frying.
    - karakot 4y ago
      There are several types of olive oils. Extra virgin (with lowest smoking point) is mostly used raw in salads and dressings, etc. Pure or refined(with highest smoking point) mostly used for cooking.
    - dendrite9 4y ago
      Do you fry in >400 degree oil? There are many foods that are fried in olive oil for example in Spanish food. It seems fine since most frying is done well below the smoke point.
    - sambeau 4y ago
      "Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometrics" https://pubs.acs.org/doi/abs/10.1021/jf503146f https://pubs.acs.org/doi/abs/10.1021/jf503146f See also this video: https://www.youtube.com/watch?v=l_aFHrzSBrM https://www.youtube.com/watch?v=l_aFHrzSBrM
    - zabzonk 4y ago
      well, i use virgin olive oil for frying all the time
- pvaldes 4y ago
  Hum, Do the millions of people frying everything in olive oil know that is impossible to fry something in olive oil?
gizmo686 4y ago
I just checked my "vegetable oil", and it is further labled as 100% soybean. I can't imagine why would waste the more expensive olive oil by using it as an additive for cheap vegetable oil.
- fy20 4y ago
  That's another issue, "vegetable oil" in different places means different things. In Europe it's usually a mix of rapeseed and corn oil.
  - tempsy 4y ago
    it doesn’t really matter though because they all share the same common characteristics that make them unhealthy…eg high polyunsaturated fat content that easily degrades in high heat.
- permo-w 4y ago
  what country do you live in?
  - gizmo686 4y ago
    USA
lost_tourist 4y ago
maybe in your country, but certainly not in the USA, it's too cheap to put in soy/canola for them to even consider olive oil
docandrew 4y ago
The opposite is sometimes true - shady vendors adulterate olive oil with vegetable oils to cut costs. Apparently it’s a bit of an epidemic: https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the-olive-oil-scam-if-80-is-fake-why-do-you-keep-buying-it/?sh=8f6d485639d7 https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the...

but then when you buy “vegetable oil” it invariably contains olive oil edit: okay maybe “invariably” is a bit strong. “often in my country” is perhaps more accurate

kragen 4y ago

around here it's sunflower oil or sometimes soy oil with some sunflower oil in it

permo-w 4y ago
in my experience it’s been sunflower oil with canola and then like 10% olive

derefr 4y ago

That's not most places. Vegetable oils are expected to be able to be used as frying oils. Olive oil has too low of a smoke-point to be used in frying.

jemmyw 4y ago
That's also a confusing point. https://www.healthline.com/nutrition/is-olive-oil-good-for-cooking https://www.healthline.com/nutrition/is-olive-oil-good-for-c... says it has a moderately high smoke point and possibly more importantly has a composition that is more resistive to oxidative damage than vegetable oils. I usually fry and cook with olive oil.
permo-w 4y ago
>Olive oil has too low of a smoke-point to be used in frying. this is a common myth you also hear stuff about whether extra virgin is better or worse for cooking than just basic, with people coming out strongly on either side
- nogridbag 4y ago
  > this is a common myth Do you have a source for that? It's pretty easy to google the smoke points and most charts indicate olive oil is fine for sautéing but not for frying.
  - karakot 4y ago
    There are several types of olive oils. Extra virgin (with lowest smoking point) is mostly used raw in salads and dressings, etc. Pure or refined(with highest smoking point) mostly used for cooking.
  - dendrite9 4y ago
    Do you fry in >400 degree oil? There are many foods that are fried in olive oil for example in Spanish food. It seems fine since most frying is done well below the smoke point.
  - sambeau 4y ago
    "Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometrics" https://pubs.acs.org/doi/abs/10.1021/jf503146f https://pubs.acs.org/doi/abs/10.1021/jf503146f See also this video: https://www.youtube.com/watch?v=l_aFHrzSBrM https://www.youtube.com/watch?v=l_aFHrzSBrM
  - zabzonk 4y ago
    well, i use virgin olive oil for frying all the time
pvaldes 4y ago
Hum, Do the millions of people frying everything in olive oil know that is impossible to fry something in olive oil?

gizmo686 4y ago

I just checked my "vegetable oil", and it is further labled as 100% soybean. I can't imagine why would waste the more expensive olive oil by using it as an additive for cheap vegetable oil.

fy20 4y ago
That's another issue, "vegetable oil" in different places means different things. In Europe it's usually a mix of rapeseed and corn oil.
- tempsy 4y ago
  it doesn’t really matter though because they all share the same common characteristics that make them unhealthy…eg high polyunsaturated fat content that easily degrades in high heat.
permo-w 4y ago
what country do you live in?
- gizmo686 4y ago
  USA

lost_tourist 4y ago

maybe in your country, but certainly not in the USA, it's too cheap to put in soy/canola for them to even consider olive oil

docandrew 4y ago

The opposite is sometimes true - shady vendors adulterate olive oil with vegetable oils to cut costs. Apparently it’s a bit of an epidemic: https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the-olive-oil-scam-if-80-is-fake-why-do-you-keep-buying-it/?sh=8f6d485639d7 https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the...