Recommended Oil Smoke point: ~190–200°C

Extra virgin olive oil

Written by the VitaWhat editorial team · Medically reviewed by Steve Davis · Last reviewed 19 July 2026 · Editorial policy

A cornerstone of healthy eating, rich in monounsaturated fat and antioxidants.

Pros

  • High in monounsaturated fat
  • Rich in antioxidants (polyphenols)
  • Strong heart-health evidence

Cons

  • Pricier than refined oils
  • Lower smoke point than some — avoid very high-heat frying

Best uses

  • Salad dressings
  • Drizzling and finishing
  • Low to medium-heat cooking
  • Roasting

Sources & references

  1. Harvard T.H. Chan — Fats and Cholesterol
  2. American Heart Association — Healthy cooking oils

Related entries

Avocado oilButterCoconut oilFlaxseed (linseed) oilGeneric \"vegetable oil\" blendGhee (clarified butter)
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