All About Cooking Oil: Types, Techniques and Tips
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However, the exact flavor can vary with every batch of main ingredients, and thus not all olive oils will taste the same even if they are from the same producer. Neutral oils are best for cooking (the flavor goes away with the heat anyway) and for dishes where you want to preserve the original taste of the ingredients. Oils with strong flavors are best for sprinkling over the finished dish or for salads and dressings.
The more obscure types of cooking oils are the flavored oils. These are typically olive oils flavored with berries, nuts or citrus. The flavoring process is natural and thus the oil preserves its original qualities while it gains subtle hints more like the wine.
Any cooking oil (regardless of its basic ingredient) can be refined or unrefined, extra virgin, virgin or just plain, pure or blended.
Refined or unrefined refers to the way in which the oil is extracted from the basic ingredients. Refined oils are purified in various ways, including chemical processes to remove any toxic particles, suspended particles, most of the flavor, color and odor.
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