If care about your health, you're probably always looking for ways to add a little more healthy goodness to your home cooked meals. Many people stick only to extra-virgin olive oil or canola oil. This oil is made from the seeds of the Camelina plant, a flowering plant native to Eastern Europe and Canada. But thanks to the modern-day green movement and a more widespread wish for healthy, wholesome, and naturally-grown foods and ingredients, Camelina oil is beginning to pop up more and more on shelves around the world.
Can You Substitute Grape Seed Oil for Olive Oil? | Healthy Eating | SF Gate
But what's one to do when the almighty EVOO can't be found? After a brief lapse of sheer panic, take another look at your kitchen, because chances are good that you have another ingredient that'll do the trick. If you're in a pinch, here are the seven best olive oil substitutes and their never-ending uses. Benefits: Canola oil has one of the highest levels of monounsaturated fatty acids, which lower bad cholesterol and control blood glucose levels. As compared to many other cooking oils, canola also contains the lowest amount of saturated and trans fats.
Some, however, are healthier than others. Not only is it more robust in flavour, it contains the most antioxidants. If you prefer a lighter flavour then virgin olive oil is your next best option. EVOO tends to be more green where virgin olive oil is often yellow or a light champagne colour.