Which olive oil is best for cooking?
The right oil depends on the heat and on whether you want to taste it. The guide to the best olive oil for cooking pairs each grade with a method.
Raw and finishing
Use extra virgin for dressings, dips and drizzling over finished dishes. This is where its flavor is most noticeable.
Everyday cooking
Extra virgin is stable enough for sauteing, roasting and shallow frying at normal home temperatures, despite the common belief that it cannot be heated.
High volume frying
For deep frying in quantity, a refined or pomace oil is more economical, since delicate flavors are lost at sustained high heat anyway.