Sydney-based chef Lillian Kaskoutas, known for her Greek Australian culinary roots, swears by extra virgin olive oil as her kitchen staple.
“I personally use olive oil for everything,” she told ABC, advising that the high-quality variety be reserved for salads, bruschetta, and drizzling. She also recommended using olive oil for roasting vegetables like potatoes, as they absorb the flavour beautifully.
Kaskoutas stressed the importance of neutral oils such as grapeseed, rice bran, or canola for various dishes, particularly Asian and Southeast Asian cuisines.
“Neutral oils are a kitchen staple,” she explained, as their subtle flavour allows the other ingredients to shine. However, she cautioned against cooking with sesame oil, recommending it as a garnish or seasoning instead, as heating it can alter its taste.
Her advice aligns with expert opinions on the versatility of different oils, balancing flavour, nutrition and practicality in the kitchen.
Source: ABC.
