What kind of olive oil is best for all purpose cooking?

Ive been using classic olive oil which is yellow in color, but I noticed alot of chefs on tv use olive oil when cooking and the color looks light green. What kind is the best to use?What kind of olive oil is best for all purpose cooking?
Any kind is ok it depends on personal taste. The different colors come from the different kinds of olive oil.


Extra virgin - comes from the first pressing -dark green in color


Virgin -comes from the second and third pressing - usually a little lighter in color than extra virgin.





Olive oil - comes from all other pressings usually light green or yellow in color





Hope this helpsWhat kind of olive oil is best for all purpose cooking?
you are kidding me right?


you aint never seen that hot chick whats her name? 30 minute meals chicks rachel ray? I believe the key phrase is EVOO


which means extra virgin olive oil ok?


No more comments for me I gotta get a life haha!
A blended olive oil is best for general cooking yet the flavor is not as Strong the light green color is because we use virgin olive oil. chef braat
vegetable or canola oil
Vegetable oil is best for all purpose cooking, extra virgin olive oil is also great.
Extra virgin olive oil is best in flavor. Otherwise any mainstream itailian olive oil. you can even flavor your oil by putting in a sprig of fresh herbs in.
I like extra virgin olive oil.. it is light green
Extra Virgin in the best. The green you discussed is the color of the natural olive. If you don't see some color of green it is not Extra Virgin. (Extra Virgin is the very first press oil.)
Just regular olive oil is good for regular cooking over high heat. If your not cooking with high heat extra virgin is great even for dressings or dressing a plate.
EVOO baby! Thats what the cool kids use;o)
Well, it depends. If you are garnishing a soup or brushing the oil on bread, I'd use EVOO. If you are cooking onions and garlic, and will add other bold flavors, a mild OO is fine to use, and is lest costly than EVOO. I keep a ocuple of good EVOO's on-hand for garnishes and salad dressings, and some light colored OO (not extra virgin) for cooking. That is not to say I dont' cook w/ EVOO, sometimes, if the recipe is simple and the flavor will show thru.





Hope that makes sense!
For all purpose cooking there is only one kind of olive oil. It is called Pomace and I sell it all day long working for a big food house. Save you extra virgin for light saute and salad dressings.
The different color is more about how ripe the olive was when pressed than anything else.


The best oil for cooking is actually pure or a blend because it has less of an olive flavor. it's cheaper and it has a higher smoke point.


The much heralded EVOO should never be cooked with because the heat of cooking destroys the nuance of flavor.


Use evo for salad dressings , aolis, as a dipping sauce or a drizzle over wilted broccoli rabe.


On a personal note; I wish the white people would stop buying all this olive oil because it's making it expensive for us Mediterranean types who grew up on the stuff and consider it one of the basic food groups.
Well first off, olive oil can but shouldn't be used for all purpose cooking, if you are going to sear a meat or saute' some chicken where you'll be draining the oil I suggest using a good vegetable oil, because a good extra virgin olive oil does not come cheap!!! If oil is an actual ingrediant in the sause or dish than go ahead...bartoli, delsecco there are many types for many tastes..rule of thumb if not sure is to find the lightest and the darkest and buy in between cause the extra virgin which is the really dark green should be used mostly for dressings.
Extra Virgin olive oil is the best which is the one you mentioned.
for all purpose cooking use something light in color and rather neutral tasting. EVOO as everyone says since R.R. came on the Food TV scene is rather strong in flavor and does not hold up well to heat. Meaning that it burns very easily.


If you have not tasted many different olive oils I suggest you experiment a little. Buy the smallest bottles you can find of the types of olive oils mentioned in the answers to your question. You will find a huge difference from the green to the golden straw colors. Then, just learn to use what you like.
well any olive oil is good for cooking in things that are being cooked for a while, but extra virgin should be used for anything fresh or not cooked for long times such as pasta and salads. me however, i use the extra virgin all the time because i get mine for free straight from greece
Premium Extra Virgin





Extra Virgin


Cooking with high heat does not change the basic properties of olive oil, but it causes olive oil to lose some of its flavor. Because of this, it may be best to use expensive, flavorful, extra virgin olive oil for dishes that are not cooked or as a last minute addition to cooked dishes just before serving. Use it in salad dressings, in marinades, or add it to sauces. Drizzle it over slices of crusty bread or onto open-face sandwiches. Use it on a baked potato or add it to mashed potatoes instead of butter. Extra virgin olive oil tastes great on cooked vegetables or brushed onto fish or meat before serving.


Fine Virgin





Virgin





Semi-fine Virgin


Virgin olive oil is very versatile. It has great taste and aroma, so it may be used in the same manner as extra virgin varieties. Use virgin olive oil as a condiment or as an addition to cooked dishes before serving.





Virgin olive oil is an excellent cooking medium and because it is reasonably priced, you may be more inclined to use it instead of extra virgin. Use it for high-heat cooking methods such as saut茅ing, pan-frying, or broiling or use it when baking bread.





Olive Oil Olive oil, or pure olive oil, refers to the fact that no other types of oils are blended with the olive oil. Unlike extra virgin and virgin grades, olive oil is obtained through refining processes, which eliminates all of the flavor. A small quantity of virgin oil is added for some taste and aroma. Since cooking causes all grades of olive oil to lose flavor, it may be more cost effective to use olive oil for cooking rather than more expensive virgin or extra virgin varieties. The refining processes also help to increase the smoke point to about 410潞F making olive oil very suitable for high heat cooking methods such as saut茅ing, pan-frying, stir-frying, and deep-frying. Even at high cooking temperatures, olive oil retains all of its healthy properties and brings out the true flavors of the food.





Lite Olive Oil





Mild Olive Oil





Mild in Taste Olive Oil





Light in Taste Olive Oil





Mild in Taste, Virgin Olive Oil





Light Extra Virgin Olive Oil


All of the olive oils that are designated mild, light, or lite are excellent for cooking. They have a high smoke point and a subtle flavor, which makes them very versatile. They can be used for any type of high-heat cooking method and they are ideal as a substitute for butter or other oils when baking breads and desserts. Because of the subtle flavor, the oil will not overpower the flavor of the baked item.





It is also worth noting that less olive oil is required than butter or margarine for baked goods. Three tablespoons of mild or light olive oil can be used as a substitute for recipes that require a quarter cup of butter.





Light or mild olive oils are very popular with consumers who want the versatility of olive oil without a strong olive taste. The nutritional and health benefits are an added bonus.





Flavored Olive Oils Olive oils flavored with citrus or various spices are most often produced with extra virgin olive oils. They are best used as a condiment for dipping bread, as a substitute for butter to top potatoes or steamed vegetables, or as an ingredient for salad dressings. They may be used in marinades, sauces, or drizzled on fish, poultry, or meat just before serving.
According to Rachel Ray, the best is EVOO - Extra Virgin Olive Oil. I see many who have cooking shows use the same.