Oils

I'm sure you've all heard about oils. I'd like to have them all, but space and money limit me. So I've limited it to a few basics.

Olive Oil/Safflower Blend (or other vegetable oil)

I use this blend for most of my cooking since it holds up better under high heat. Olive oil shouldn't be used with high heat. However, I use the blend since I love the taste of olive oil in all of my cooking. When what I'm cooking is done, I'll sprinkle some extra virgin olive oil on it.

Extra Virgin Olive Oil

I use this for everything I can. It's chock full of omega 3s and 6s. It's important in any salsa blend, baba ghanoush, hummus, or any number of Mediterranean and Middle Eastern dishes.

Extra Virgin Coconut Oil


This is great for high heat, adding sweetness to what you are cooking, making toasted rice pudding, sauteeing bananas with cinnamon, making sweet tahdig rice. I also use this often for making healthy truffles which I leave in the freezer until I need them. Another good thing about this is that it doesn't have the strong flavor of olive oil and it's also a healthy fat which helps your digestion.




Other Oils

I'm not opposed to other oils, especially nut oils, but many of them are expensive. Nut oils add a wonderful flavor to truffles and other dishes.