High-quality oils, particularly if they are organic, can mean the difference between so-so and spectacular cooking. Produced without pesticides and chemical fertilizers, unrefined organic oils are free of genetically modified ingredients and are extracted without using high heat, harsh solvents, or bleaching agents that strip the oil of healthful nutrients—not to mention flavor. To extend an oil’s shelf life, store in your refrigerator.
Olive. High in monounsaturated fats, olive oil lowers harmful cholesterol levels while raising the good. Use extra-virgin varieties for salad dressings or as finishing oils drizzled lightly over cooked dishes.
We like>> Napa Valley Naturals Extra Virgin Organic Olive Oil
Canola. Rich in alpha-linolenic acid, a type of omega-3 fatty acid, and high in monounsaturated fats, canola has an unassuming flavor and the ability to withstand high temperatures, making it a great choice for sautéing, frying, and baking.
We like>> Spectrum Organic Expeller Pressed Canola Oil
Sesame. Rich in healthy monounsaturated and polyunsaturated fats, sesame oil may help lower blood pressure, reduce bad LDL cholesterol, and increase good HDL. Its rich, nutty flavor and heat tolerance make it ideal for stir-fries or Asian-flavored dressings and marinades.
We like>> Rapunzel Organic Sesame Oil
Coconut. New research suggests that virgin coconut oil may actually reduce harmful LDL cholesterol levels—despite its high saturated fat content. Excellent substitute for butter in most baked-good recipes.
We like>> Tropical Traditions Organic Coconut Oil
Walnut. Walnut oil is high in healthy polyunsaturated fats and omega-3 fatty acids. It has a bold, distinctive flavor and is best used in sauces, salad dressings, or as a finishing oil.
We like>> Flora Organic Walnut Oil
