There are lots of oils out there and they all boast different health benefits and qualities so it can be confusing deciding which ones to choose.
I tend to stick to these three oils: Olive, Rapeseed and Coconut. I use olive oil for sauces and dressings; cold-pressed rapeseed oil for cooking and coconut oil or baking if I need a vegan alternative and sometimes for frying.
So why is rapeseed oil my got to bottle and why do I not tend to cook with olive oil?
Olive Oil – tastes good; rich in monounsaturated fats; contains many antioxidants which can help fight diseases; has a low smoking point so shouldn’t be used to cook at high temperatures; needs be kept away from light (either keep in a cupboard or buy a variety in a dark bottle)
Cold-Pressed Rapeseed Oil – mild flavour; has a low saturated fat and high monounsaturated fats content; is a great source of Omegas and Vitamin E; it is safe to cook with at high temperatures (this is my go to oil, but it has to be cold-pressed)
Coconut Oil – high in saturated fats; raises healthy cholesterol; high smoke point (I only use this sparingly)
Which oils do you use in the kitchen?
