Are olive oil and vegetable oil the same thing?
Though they have similarities, by no means are olive oil and vegetable oil the same thing. Chef Kelli Lewton, owner of Two Unique Caterers and Event Planners and author of the new book, Make Your Own Party: Twenty Blueprints to MYO Party!, tells Parade, “Olive oil is believed to have been on planet earth since 4000 B.C. and is not as highly processed as many other invented oils of the 19th century, which often contain a combination of several seeds and nuts. The oils grading system makes it easy to fit the right olive oil for diverse applications in recipes.” She continued, “Olive oil is derived only from the olive fruit, where its vegetable counterpart is often a blend of many oils. Olive oil has many toted health benefits: It is reported to have a positive impact on cardiovascular health, diabetes and reduction in cancer rates; and is believed to help ward off Alzheimer’s as well as fight inflammation (it’s the key star in the anti-inflammatory Mediterranean Diet)—to name a few. It is bountiful in omega-3 and omega-6, rich in antioxidants and high in vitamins K and E.” As for vegetable oil, they can vary greatly even amongst themselves. “Vegetable oils are derived from plants, so there are different types,” Lewton explained. “Certain oils can enhance flavor, like peanut oil. They are trans-fat free and are said to have fat-soluble vitamins such as A, D, E and K. Adversely, they tend to be more processed than olive oil.”
Is it better to use olive oil or vegetable oil?
Olive oil and vegetable oil each have their merits, depending on what you’re preparing. “From a culinary standpoint olive oil is a celebrated culinary rock star by many and is enjoyed as an ingredient in countless dishes,” Lewton says. “The upside of using most (not all) vegetable oils is that its light taste profile allows your other ingredients to take center stage for flavor. A good example such as a citrus vinaigrette, where you desire a light splash to a salad with a big burst of lemon to be the first flavor note you taste. Oils such as peanut, safflower and sesame have higher smoke points and are used in hot food cookery and frying. Blended oils can certainly be used in hot food applications, but you must keep your eye on the temperature, and they all have varying degrees of smoke points.” Dina Deleasa-Gonsarof Dish It Girl tells us, “Olive oil is great for salad dressings and marinades. It’s wonderful for roasting veggies and sauteing them as well! Depending on the type of olive oil you buy, you can use it to finish dishes such as soups, vegetables, and breads.” However, she adds, “If you are using high heat, olive oil is not your best option. Olive oil has a lower smoke point, which means the beneficial health components in it start to degrade with higher heat. This also means the taste of the olive oil will be compromised as well.” Some experts have debated whether one should be concerned with smoke points,
Are vegetable oil and olive oil the same thing for baking?
You can sub in olive oil for vegetable oil when baking, but you may not want to use extra virgin olive oil because of its strong flavor. Lewton tells us, “Vegetable oils are often preferred for baking and pastry applications for this reason.” In terms of texture, olive oil shouldn’t change the results of your baked goods from vegetable oil.
What happens if you use olive oil instead of vegetable oil?
Depending on what you’re cooking or baking, olive oil may have varying impacts if it’s used as a vegetable oil substitute. “Olive oil will almost always work well from a technical perspective,” Lewton says, but notes, “Some vegetable oils have a slightly higher smoke point and are preferred by some in the application of deep-frying and for use in baked goods, as vegetable oil is practically tasteless.” In fact, Lewton typically prefers olive oil to vegetable-based alternatives. She explains, “In my culinary opinion, it is fine, if not wonderful, to use olive oil in lieu of vegetable oil in most kitchen and recipe applications.” That said, what you’re cooking may require different types of olive oil, so it’s important to know the qualities of each one. Per Lewton, “Extra virgin and virgin should be your go-to for cold food applications. Extra virgin is the first press, and it will have a green earthy hue to its color. Extra virgin is best reserved for drizzling on food such as fresh mozzarella cheese, vegetables, and such.” “Although extra virgin is amazing it could have a bit of a heavy flavor if whipped into a vinaigrette,” she notes. “Virgin would be your go-to for incorporating into vinaigrettes or other cold sauces. Pure olive oil, refined olive oil and olive pomace oil are lower quality but have a higher smoke point and are better used for hot food preparation.” Deleasa-Gonsar says that olive oil may be a safer bet for healthier options, telling us, “It has been said that oliveoil is rich in antioxidants, monounsaturated fats, and has anti-inflammatory properties. This makes it a better choice when looking for a heart-healthy option according to numerous studies.” Some experts believesmoke points shouldn’t be a matter of concern. We advise using your own discretion based on your individual recipes, methods and preferences.
Can I use olive oil instead of vegetable oil for a cake?
You can swap out vegetable oil for olive oil for a cake, including cake made from a mix, but you’ll want to be sure whatever flavors you’re using will overpower the potential flavor profile of the olive oil. That’s why you may want to skip extra virgin olive oil for this unless you’re making something on the richer side. Of course, there’s also olive oil cake, which is delicious! Next, find out what to use as a substitute if you run out of butter!
