Why I Like Vegetable Oil Better Than Olive Oil
It seems obvious that olive oil tastes better than vegetable oil, right? Also, everything I read suggests it is healthier and improves our hearts and cholesterol numbers. Olive oil costs more than vegetable oil, but people are willing to make the sacrifice. I have yet to see any Vegetable Oil Stores springing up.
So, why do I like vegetable oil better than olive oil? Simply put, I am tired of listening to the news about what I should buy and eat. This past week, I conducted taste tests of vegetable oil versus olive oil, and my family served as the judges. Our tastes may differ from yours, so I encourage you to do your own tests. Or, take my advice and save money by switching to vegetable oil!
How did I accomplish this? Blind taste test to the rescue! I was the only one who knew which oil the recipe contained. I used separate pans to cook the dishes and measured everything carefully. Instead of plating the food, this week we ate family style. The three of us ate from both the dishes and voted on our favorite. I voiced my opinion last since I knew the oil. The results were fascinating.
This picture shows the test of Home fries. The potatoes in a vee were tossed with corn oil. The ones in the shape of an o were tossed with extra-virgin olive oil. This was the first test, and the results were not what I expected. My husband and I could tell no difference in the taste. My son, however, preferred the olive oil potatoes. The potatoes were identical in appearance after cooking. Olive oil won this contest slightly.
The second test was crab cakes. I cooked the cakes in two separate pans in the same amount of oil. Again, there was no difference in appearance after they cooked. The results were shocking. Both my son and I clearly favored the crab cakes cooked in corn oil. My husband couldn't tell the difference. Vegetable oil was the clear winner.
What better test than sautéed onions? I slivered a yellow onion and cooked them in the same-sized skillet with the same amount of oil. The first thing I noticed was that the corn oil appeared to cook the onions faster, burning them slightly, even though I tried my best to regulate the heat. Also, the onions absorbed more of the corn oil and turned a dull white. The onions cooked in olive oil had a lovely golden color. Hands down, the olive oil onions won. Well, my husband still couldn't taste the difference.
At this point, it was time to test how the oils compared uncooked. This was easy. It's obvious. Olive oil tastes better than vegetable oil when dipped in bread. The fruity flavor won easily. But what about in a salad dressing? I decided to test the oils in Caesar dressing. This contest tested my sanity. The vegetable oil won so decisively that it was hard to eat the olive oil version. Even my husband could taste the difference.
Is it olive oil and seafood that don't pair well? Both the crab cakes and Caesar dressing, with anchovies, were superior when made with corn oil. The olive oil apparently overpowered these dishes.
One additional consideration is that olive oil has one of the lowest smoke points of any oil. When you cook at high temperatures, use oils with a smoke point at or above 400º. Olive oil ranges from 325 – 375º. Corn oil's point is 450º. When searing, deep-frying, or stir-frying, use vegetable oils or safflower oil, which has a smoke point of 510º.
Why is the smoke point relevant? When oil is heated past its smoke point, the oil breaks down and releases free radicals. While a little smoke is okay, if smoke billows from your pan, then let the oil cool and taste it to see if it tastes acrid or burned. If so, toss it and start again.
My conclusion is that olive oil works great for sautéeing onions, at a low temperature!, and is better for drizzling over fresh tomatoes or as a dipping sauce, but for most recipes, I recommend vegetable oil.
My next test might be to see if I can taste the difference between corn and canola oil. I see canola oil making headlines lately.
