Ingredient Information

Oils

All oils have approximately 5 grams of fat per teaspoon but vary in the amount of saturated, monounsaturated and polyunsaturated fat. It appears that the best oils are those with more monounsaturated fats. The two monounsaturated oils
used most often in these recipes are olive oil and canola oil.

Olive oil is great for use when one is going to sauté or for making a savory sauce. Obviously, using olive oil for dressings is good because of its distinctive flavor. Virgin olive oils are made from the first olive pressings and have more of the fruity olive flavor.

When a recipe needs oil (but doesn’t need the flavor from the oil to be a part of the final dish) canola oil is a great choice. It has very little flavor of its own. This is also a good oil for curing a pan like with an Iron Skillet.