Coconut Oil vs Olive Oil: 3 Cooking Comparisons
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Coconut Oil vs Olive Oil: The Great Debate
When it comes to cooking oils, two of the most popular options are coconut oil and olive oil. Both oils have their own unique set of benefits and uses, but which one is the best for your needs? In this article, we’ll take a closer look at the pros and cons of each oil to help you make an informed decision.
Nutritional Value
When it comes to coconut oil vs olive oil nutritional value, both are fairly similar. Both oils are high in healthy fats, including monounsaturated and polyunsaturated fats. However, there are a few key differences between the two oils.
Coconut oil is high in saturated fats, which have been linked to an increased risk of heart disease. However, recent research has shown that the saturated fats found in coconut oil may not be as harmful as once thought.
It is important to note that saturated fats should still be consumed in moderation, and the British Heart Foundation recommends using coconut oil sparingly. Additionally, it is important to note that coconut oil is high in calories, so it should be used in moderation when trying to lose weight.
Olive oil, on the other hand, is high in monounsaturated fats, which have been shown to lower the risk of heart disease. Good quality extra virgin olive oil is also a rich source of antioxidants, including vitamin E and polyphenols, which can help to protect the body against disease.
Smoke Point
Another important factor to consider when choosing a cooking oil is the smoke point. Coconut oil and olive oil have similar smoke points when using high quality gourmet extra virgin olive oil. Cheap olive oil has a much lower smokeing point. Depending on the type of oil (extra virgin / virgin / refined), both coconut and high quality olive oil have a smoke point range of around 350°F to 400°F, making them both a great choice for roasting, frying and sautéing.
Flavour and Aroma
The flavour and aroma of coconut oil and olive oil are quite different.
Coconut oil has a distinct, tropical flavour and aroma that can enhance the flavour of certain dishes. Olive oil, on the other hand, can vary in flavour. Forget cheap supermarket olive oil products, high quality gourmet extra virgin olive oil flavour profiles will complement a wide variety of dishes and cooking methods.
On one hand you may have a mild, fruity flavour and aroma like the Terra Andúyar from Andalusia, Spain. On the other hand you may have a strong peppery flavour with an exquisite bitterness and tones of cut grass like the Sopraffino di Ceraso from Cilento, Italy.
Conclusion
In conclusion, both coconut oil and olive oil have their own unique set of benefits and uses. Coconut oil is a great choice for cooking, as long as you want the coconutty taste and as long as it is used in moderation due to its high saturated fat content and calorie content.
Olive oil, especially good quality extra virgin olive oil, is a healthier option and is arguably more versatile. The variety and types of extra virgin olive oil flavour characteristics complement a wider variety of dishes. It is important to note that both oils should be consumed in moderation as part of a healthy diet.
Ultimately, the best oil for you will depend on your personal preferences and the specific use case. We recommend using a good quality extra virgin olive oil unless your dish is looking for a coconutty flavour to complement its ingredients.