By Kerri-Ann Jennings, M.S., R.D. Associate Nutrition Editor for EatingWell Magazine
For the longest time, the only oil I bought was extra-virgin olive oil. After all, it's high in heart-healthy antioxidants called polyphenols and monounsaturated fats, which can help lower "bad" LDL cholesterol and raise "good" HDL cholesterol levels. Then a friend, who was also a chef, told me that there are actually times when olive oil is not the best choice. So I looked into the best uses for olive oil, and when to choose another oil.
When to use olive oil: When you're making salad dressing or sautéing vegetables over medium heat, olive oil is an excellent choice. Since it has a distinct flavor, use it in dishes where you want to taste it-drizzled over steamed vegetables, soup or bread, for example. Olive oil has more monounsaturated fat than other oils, making it a great choice for heart-healthy cooking. Find out the difference between extra-virgin olive oil and other olive oil labelsRead More »from Why You Shouldn’t Always Cook with Olive Oil