11 of the hottest, healthiest cooking oils
Olive oil
Extra-virgin is cold-pressed from the first olive pressing; "virgin" or "pure" is heat-extracted. Organic or California Olive Oil Council (COOC) labels signal no adulteration with cheap oils.
Benefits: Increases heart-protective HDL cholesterol; polyphenol antioxidants promote bone growth and reduce cancer risk; rich in vitamin K.
Smoke point: 420 degrees
Flavor: Extra-virgin, from the first pressing, has leafy, herbal, peppery under-tones. All varieties offer robust flavor, rich texture, and a green-gold hue.
Uses: Grilling, baking, and sautéing. Drizzle extra-virgin on tomatoes and steamed greens. Use any kind in salad dressings.
Price: $9 to $15 for 1 liter (pure); $12 to $20 for 1 liter (extra-virgin)
Fats breakdown: 73% mono, 11% poly, 14% sat