“Oil is not just a means of roasting or seasoning. It is an artistic tool that offers the opportunity to change and enhance the taste, texture and aroma of a dish,” wrote top chef Yotam Ottolenghi in his cookbook Flavor. These days, there are so many of these flavorful “tools” on the market that it’s difficult to choose just one. This much is clear: The edible oil you choose is crucial – not only at home, but also in the gastronomy industry. After all, it has a significant impact on the taste, texture and nutritional value of the dish. The right oil makes the difference between a good and an exceptional taste experience. To help, we have put together an overview of the most popular oils used in the gastronomy sector for you.
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The classic: Olive oil
Whether in a star kitchen or a home pantry, olive oil is one of the most popular edible oilsin the world. The reason for this is not only its nuanced taste, but also its healthy features. It is rich in antioxidants and unsaturated fatty acids, especially omega-9. Researchers found that certain components of the oil, especially the polyphenols, possess anti-inflammatory and antioxidant properties. According to studies, regular consumption of extra virgin olive oil could even be linked to better memory in old age.
This vegetable oil has been extracted from the fruits of the olive tree for over 8,000 years. In today’s gastronomy, it is mostly used for salads or refining. However, you can also heat it. Just make sure that the temperature does not rise above 180 degrees. This is when the so-called smoke point is reached, above which the toxic substances acrolein or acrylamide may form.
There are major differences in quality:
Extra virgin olive oil (Italian extra vergine), the highest quality and purest form, is extracted exclusively by mechanically pressing selected olives without using any chemicals or heat. The result: low acidity (less than 0.8%), an intense taste and olive aroma and healthy ingredients retained.
Virgin olive oil is also produced by mechanical pressing, but it has a slightly higher acid content (up to 2%). The olives may also have minor damage.
Refined olive oil goes through a manufacturing process where it is purified, refined and often mixed with other oils to achieve a neutral taste and a higher smoke point. In the process, some of the natural flavors, vitamins and antioxidants may be lost. However, it has a milder taste and is better suited for roasting at higher temperatures.
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The exotic: Coconut oil
Coconut oil has an unmistakable taste that adds an exotic touch to dishes. In particular, coconut oil is a mainstay in dishes from the tropical regions of Asia and Oceania. A major advantage is its high smoke point. The oil is therefore ideal for roasting at high temperatures or baking. Coconut oil also gives you strength, something we have known at the latest since “bullet proof coffee” (black coffee with coconut oil) became a trend. It contains medium-chain triglycerides (neutral fats), which are quickly converted into energy. However, this cooking oil, which liquefies quickly at room temperature, also has some disadvantages. It contains mainly saturated fatty acids, which raises some concerns for the cardiovascular system. The strong flavor is also not a perfect match for every type of gastronomy.
The local: Rapeseed oil
Rapeseed oil is the kitchen all-rounder among the cooking oils. It can be obtained by cold or hot pressing. Cold-pressed rapeseed oil is similar in taste and healthy properties to olive oil. Hot-pressed rapeseed oil, on the other hand, is more heat-resistant and has a longer shelf life. Known for its neutral taste, the oil from the seeds of the rapeseed plant is suitable for a wide range of cooking techniques and dishes. This makes rapeseed oil particularly popular in restaurants and the entire gastronomy sector. But watch out: At high temperatures, the healthy cooking oil can oxidize, affecting taste and nutrient content. Rapeseed oil doesn’t just score points in this respect, however. These days, the gastronomy industry places greater emphasis on the origin of the oils and fats used. The demand for sustainably produced products is increasing, and with it the popularity of rapeseed oil, as local cultivation of the oil usually enables short transport routes. Rapeseed is also a resilient plant that requires less water than other crops.
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The underestimated: Sunflower oil
With a mild, rather neutral taste and high vitamin E content, sunflower oil is a popular choice when it comes to edible oils. To truly enjoy these benefits, it is worth focusing on high quality. There is definitely a good reason why it is usually found in so-called “vital oils.” These blends also contain rapeseed, olive, pumpkin seed and walnut oil and are ideal for refining cold dishes. Its relatively low price also makes it a true classic of the oils used in the gastronomy industry. Care should be taken when using sunflower oil at excessively high temperatures, as it tends to develop a bitter taste.
Image: AdobeStock | Birgit Reitz-Hofmann
The heat-resistant: Peanut oil
The cooking oil for sizzling woks and deep-frying. With its particularly high smoke point, peanut oil is ideal for roasting and deep-frying. In Chinese cuisine, it is found in many dishes, as well as dressings. In southern India, on the other hand, it is used in curries and even sweets. It gives the dishes a characteristic nutty taste. Although it provides a unique note, it can inadvertently overwhelm subtle aromas. One of the disadvantages of this cooking oil is clear: It is not suitable for people with nut allergies, which also explains why it is only used to a limited extent in the gastronomy sector.
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The hearty: Pumpkin seed oil
This oil is a true cultural asset of Austrian Styria, where it has been made from roasted pumpkin seeds for centuries. In the past, the pumpkins were harvested by hand directly in the field. Today, this is done by tractors that skewer the pumpkins as they pass by and then cut them up. Each liter of oil requires about 2.5 kilos of roasted seeds. The type and duration of roasting determine the quality of the end product. The extracted oil has a deep dark green color and an intense, nutty taste with slightly bitter undertones. Due to its intense flavor, pumpkin seed oil is often used in gastronomy as a finish for soups or salads, but it is also increasingly appearing as a highlight in desserts or ice cream creations. The edible oil is rich in unsaturated fatty acids, especially omega-6 fatty acids, as well as vitamins and minerals such as vitamin E, zinc and magnesium. Due to its delicate flavor and composition, pumpkin seed oil should be kept in the refrigerator after opening and consumed within a few months. By the way, genuine Steirian pumpkin seed oil is protected by the EU Commission with the Styrian Pumpkin Seed Oil PGI seal.
The healthy: Linseed oil
There’s a reason why the oil made from the seeds of the flax plant is a staple in the diet of people leading a healthy lifestyle. Linseed oil is an excellent source of alpha-linolenic acid – an omega-3 fatty acid important for a healthy heart, brain and skin. These ingredients can help reduce inflammation in the body and protect blood vessels. Unfortunately, linseed oil tends to turn rancid quickly when exposed to air, light and heat. So put it in the fridge. Due to its low smoke point, linseed oil is not suitable for roasting or boiling. It should be used cold instead, for example in salads, cereals or smoothies. Not everyone likes the slightly bitter taste, which tends to stand in the way of widespread use in the gastronomy sector.
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Generally speaking, nothing works without oils in the gastronomy industry. This makes it all the more important to familiarize yourself with the specific features of the different cooking oils and their possible uses in gastronomy. For example, the higher the content of polyunsaturated fatty acids, the less heat-tolerant the cooking oil is. Cold-pressed oils are also very sensitive to heat. Their smoke point is sometimes only slightly higher than 100 °C. Always keep in mind that if smoke develops in the pan, the temperature is too high. In this case, reduce the heat immediately, allow the oil to cool down, dispose of it if necessary and ventilate well.
