Stop! You’re Using the Wrong Oil for That!
1001 sorts of oil, and what you should use them for
Ever found yourself
confused by the vast variety of available oils in the supermarket aisles—asking
yourself whether you should grab walnut, coconut, or sesame oil? Don’t panic! We
will introduce you to the most exciting types of oil and how to use them for
The Classic: Olive Oil
Olive oil is the one with
the biggest selection. You can compare it with wine: There are oil tasters,
which can distinguish the quality and taste of hundreds of varieties, and even competitions
in which the best droplets are awarded. Depending on variety of olive, region
of origin, climate, and harvest year, olive oils can have huge differences in
Gourmets rely on different
native varieties, which can taste more and less fruity, bitter, or spicy. For
example, Italians love to drizzle a few drops of freshly pressed oil over the
spicy winter stew called "ribollita." With a mild, yet fruity variety,
you can even give creamy desserts or frozen yogurt a special touch.
What’s more: Olive oil can
be divided into refined and extra-virgin oil. While refined olive oil is
extremely heat-stable and therefore suitable for frying, extra-virgin olive oil
is highly sensitive to heat and should not be used for searing. However, it’s an
excellent choice for roasting at moderate temperatures up to 180°C/350°F, stewing,
The Omega-3 Superstar: Flaxseed Oil
In terms of a healthy
fatty acid ratio, flaxseed oil scores best. So, if you want to do yourself a
bit of good, mix a tablespoon of flaxseed oil into your morning smoothie or a
delicious dip for vegetables. The oil is nutty and sometimes slightly bitter in
taste. Since it is very sensitive, you should only buy small amounts of
light-protected jars and store them in your refrigerator. Chia, hemp, camelina,
and walnut oil are also rich in Omega-3 and should be used and stored the same
The Regional: Rapeseed Oil
Rapeseed oil sounds far
from exciting at first. If you’re only familiar with the almost transparent,
flavor-neutral rapeseed oil, you’re missing out and should definitely give
virgin and natural rapeseed oil a try! It scores with a perfect balanced ratio
of omega-3 to omega-6 fatty acids, looks golden yellow, and has a slightly
nutty flavor. It tastes especially delicious when used in homemade mayonnaise
and aioli, or even in a mustard-rapeseed oil dressing for potato salad.
The Nutty Ones: Oils from Walnuts, Almonds, and Co.
Whether hazelnut, walnut,
macadamia or almond: Oils from nuts are extremely healthy and taste exceptionally
aromatic when toasted and made into oil. The flavors of almond and hazelnut oil
are reminiscent of marzipan and nougat, making them ideal for baking. Try replacing
a portion of butter in your cookie and cake recipes with it. Toasted walnut
oil, on the other hand, pairs perfectly with beetroot—try sprinkling it over
roasted beets or drizzle it onto a beet soup for a nutty finishing touch.
The Intense Ones: Pumpkin Seed Oil and Toasted Sesame Oil
Dark green pumpkin seed
oil makes a great impression, and not only when drizzled atop pumpkin soup. The
spicy yet nutty oil also tastes great in pesto, dressings for salads or dotted
onto crackers with roasted vegetables and cheese. In Austria, you can even find
vanilla ice cream served with this aromatic oil. Since it is strong in taste,
you should use it sparingly. Oil which is pressed from toasted sesame is also
very robust in taste. Only a few drops are enough to give Asian dishes the
The All-Rounder: Coconut Oil
Many people use this
tropical oil for their skin- and haircare but, of course, it’s also well suited
for cooking. Its fatty acids are particularly digestible and can even fight
viruses and bacteria.
Another plus: It can withstand high heats and is therefore suitable for frying and baking. Even at these high temperatures, it will retain its fine coconut aroma. It’s excellent for preparing savory coconut fried potatoes with a dusting of curry powder, but also for sweet pancakes and crêpes!
Which oil do you prefer to use for which recipe?
Tell us in the comments!
Published on March 6, 2018